This dish packs a lot of flavor for minimal effort, and is a great way to mask “fish smell or taste” if you have picky eaters around.
Struggling with thyroid disease?
Why Do I Still Have Thyroid Symptoms? by functional medicine practitioner Datis Kharrazian is single-handedly responsible for my improved health over the past few years. It introduced me to the connection between autoimmune disease and lifestyle factors like diet at a time when my doctors were telling me there was nothing wrong with my thyroid even though I had high antibodies. This book gave me the information I needed to get the right tests ordered and seek proper treatment. It’s a must-have guide for anyone who has already been diagnosed with thyroid disease, who is at risk due to family history, or who strongly suspects they may have it but isn’t sure where to start. I can’t recommend it enough!
- 1 teaspoon coconut oil
- 1 pound whitefish
- 1 tablespoon ground turmeric
- 1/2 tablespoon ground cinnamon
- 2 teaspoons ground ginger
- 2 cloves garlic (minced)
- 1 cup shiitake mushroom (sliced)
- 1 cup green onion (chopped)
- 1 1/2 cups coconut milk
- 4 teaspoons coconut aminos (or to taste)
- 1/4 teaspoon sea salt
- 2 tablespoons cilantro (chopped)
- 2 tablespoons lime juice
- Heat the fat in a large skillet over medium heat. Briefly sear the fish on both sides.
- Add the turmeric, cinnamon, ginger, and garlic, and cook 1 minute.
- Add the mushrooms and green onion and cook until the fish easily flakes when scratched with a fork.
- Add the remaining ingredients and heat through.