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
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.