3Ripe Nectarinesstone removed and cut into 1cm cubes
8Lycheesstone removed and roughly chopped, juices reserved
1Small Red Chilideseeded and finely diced
1 tbspFish Sauce
4 tbspLime Juice
1 tspCoconut Sugar
1/2Macadamia Nuts1/2 cup, roughly chopped
180 gJohn Dory Fillets4 pieces, 180 grams each piece
1Young Asparagusone bunch
1Broccolinione bunch
2 tbspMintfinely shredded
Nutrition Information
Qty per 693g serve
Qty per 100g
Energy
509.7082079646kcalcal
73.524443990566kcalcal
Protein
14.848871681416gg
2.1419216273229gg
Fat (total)
13.03gg
1.8795528308691gg
- saturated
3.04gg
0.43851424450054gg
Carbohydrate
88.5375gg
12.771366750811gg
- sugars
58.305gg
8.4103858636855gg
Dietary Fibre
6.91gg
0.99675441759827gg
Sodium
748.05780973451mgmg
107.90592278897mgmg
Please Note - Nutritional information is provided as a guide only and may not be accurate.
Looking forward to the summer? This John Dory with Nectarine and Lychee Salsa recipe is sure to soothe your summer blues. Increase your omega 3 intake as well as your vitamin A, C and E intake. The nectarines could also increase your dietary fibre and potassium.
Method
Add nectarines, lychees and juices, chili and mint into a small bowl. Mix together fish sauce, lime juice and sugar and toss through nectarine mixture.
Season fish with salt and pepper. Heat a fry pan over a medium/high heat, add 1 tablespoon of coconut oil and place fish in skin side down.Cook for 3 minutes until the skin is crispy.Turn over and cook for a further minute until cooked through.
Bring a saucepan of water to the boil, season with some salt and add asparagus and broccolini, blanch for 1 to 2 minutes, drain. Serve hot vegetables with dory topped with salsa.
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