Don’t let the name fool you – this is not your typical fish and chips. You’ll save a ton of fat and calories AND stay on phase one. Health coach, Ashley Quinlan appeared on the WCIA morning show last week. Click here to see the footage.
Mango Salsa served with Fish & Chips
1/3 c. diced yellow bell peppers
1/3 c. diced tomatoes
¼ c. diced red onion
1 T. chopped fresh cilantro
1 T. mango ready made drink
In a small bowl, combine all ingredients. Refrigerate until use.
Servings: 1 cup of veggies. (use half a bottle and entire vegetable if making for a large group)
Feel free to use your fish of choice. Recommended: mahi mahi or salmon.
Pat fish dry with a paper towel. Spray both sides of fish with oil mister. Sprinkle both side of fillets with seasoning of choice (Creole or Cajun seasoning recommended).
Add 1-2 tsp. of olive oil to a frying pan. Heat on medium/medium high heat.
When oil is hot, add fish to pan and cook 3 minutes on each side or until fish flakes easily with a fork.
**Serve fish on a platter with mango salsa and a side of chips.**
Recipe taken from Janeva’s Ideal Recipes, by Janeva Eickhoff. Cookbook available at the Christie Clinic Transformations Clinic.