WILD chili lime Ahi Tuna

Chili Lime Ahi Tuna 

    w/coconut smothered french beans

This is a fantastically zesty seafood dish that is balanced well with a pleasantly sweet French bean mix.  

And it's EASY

Chili Lime Ahi Tuna (and Shrimp)

Prep: 

Purchase WILD caught seafood

**Usually I shy away from bigger game fish like tuna, swordfish, sea bass, grouper, halibut... all fish I love, but are notorious for carrying a higher toxic load, and in particular a higher mercury concentration.  I also like to avoid bottom feeding species, like tilapia (carp), shrimp, scallops, etc as they tend to have a higher toxic load as well.  You're probably wondering why I'm posting this?  BC having this every once in a great while should be ok, as long as you're living a relatively minimized toxic lifestyle while aiding your body its many detoxing mechanisms. *** End rant.  

-Yellowfin tuna may be typically slightly less toxic.. which is what I actually got.. 

-This recipe would go great with different white fish as well.  I was just dealing with what I was dealt.

More on mercury levels in fish

Place fish and shrimp in bowl

I had just one 3/4 lb filet and 10 shrimp for 3 people.

• Add enough grapeseed oil to coat fish.  Melted coconut oil will work as well, but if fish is cold, it will solidify and make this more difficult.  
• 4 tbsp of tequila (I like dark tequilas for cooking.. annnnnd maybe sipping on..) 
• For about a pound of fish and 10 shrimp. 
• Adjust accordingly
• 1-2 tsp chili powder
• more if you like a bit more spice
• 3/4 juice of a fresh squeezed lime
• 4 cloves of fresh, minced garlic
• Dash Himalayan pink salt, or course, unprocessed sea salt
• Fresh ground pepper

Mix ingredients and let marinate in the fridge for a few hours

Cook

I lightly grilled the fish and shrimp for about 10 minutes, or until the shrimp were nice and pinkish/red and the tuna was a med-rare.  

This recipe would also work great by sauteing in a pan with coconut oil.   Which will be done with the same indicators.  Ideally, Ahi tuna should just be seared :)

Z French Beanzz 

I used french beans, but other forms would work just as well.  Or even asparagus! 

• Lightly steam to soften (5 min) 
• Pour off any remaining water
• Add a generous amounts of coconut oil (start with 4-5 tbsp for a lb of beans) 
• Add in 3-4 cloves of fresh, minced garlic
• Mix these for a few minutes at a med-low heat
• Add pine nuts (or even walnuts) As many as desired! 
• Add organic (homegrown!) sliced tomoatoes

• Mix for a couple minutes and then turn down/off heat. Tomatoes will break down into nothing relatively quickly
• Basil (light dusting)
• Dash of salt
• Dash of pepper

(optional:  Dash of turmeric OR ginger, but not too much with this dish) 

ENJOY PlZ