1     pound white fish or wild salmon
3     tablespoons coconut oil, divided
1     onion, chopped
3     carrots, julienned
1     red bell pepper, sliced
2     garlic cloves, minced
1     bunch kale, destemmed and chopped
½    head purple or nappa cabbage, shredded
2     tablespoons (raw) honey
2     tablespoons toasted sesame oil
3     tablespoons tamari or coconut aminos
sea salt

Heat 1½ tablespoons coconut oil in sauté pan. Salt meat side of fish and gently place in pan, meat side down. When golden and not sticking to pan (about 4 minutes), flip and cook on skin side for another 4 minutes. Set aside.

In another sauté pan, heat 1½ tablespoons coconut oil. Add onions, peppers, and carrots and sauté until lightly golden. Add garlic and sauté for about 30 seconds. Add kale and cabbage and stir. In a small bowl, whisk tamari, sesame oil, and raw honey. Pour over vegetables and continue to cook for 2-4 minutes, or until kale and cabbage are lightly cooked, and color is bright.

Serve with Asian Quinoa if desired.