4 Orange Roughy Fillets
Salt & Pepper
Coconut Oil (6-8 table spoons or as needed)
6 Medium Strawberries
1/3 of a White Onion
Pickled or Fresh Jalapenos
1 Red & 1 Yellow tomato
4 Lemon Slices & 1 teaspoon of Lemon Juice
2 Large Sweet Potatoes – thinly sliced
Tempura Batter Mix
Wasabi Sauce (optional)
Black Sesame Seeds, Slice of Lemon, Lettuce or Spinach for garnish
Prep the salsa first. Dice fresh strawberries, white onion, tomatoes and add chopped jalapenos based on how spicy you want it to be. I use pickled jalapenos but feel free to use fresh ones. Add cilantro and a teaspoon of a lemon juice to make this a colorful and fragrant mix. Set aside.
Wash the sweet potatoes and slice them. Prepare your Tempura batter mix using the instructions on the package. In a large skillet melt about 2 table spoons of coconut oil. Dip the potato slices in the batter and fry them on both sides until light golden color. Place them on paper towels immediately after removing from the pan to soak in the excess oil.
Wash the fish, dry it, and season with salt and pepper. Coat the fillets with flour and fry over medium heat, until light brown. You can use your preferred oil but I like to use coconut oil again. Serve with a salad or any veggies you like, garnish with lemon, wasabi sauce and more cilantro or parsley to your liking.
This is a very quick dinner, light on calories but satisfying in flavors. (And do we need to mention how pretty it looks?) Great light meal for the upcoming hot months!
Photo credit / http://www.dukemorse.com