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Pineapple-Cucumber Salad with Sea Bass

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Pineapple-Cucumber Salad with Sea Bass

Pineapple-Cucumber Salad with Sea Bass

Metabolism Revolution: Lunch Part 1

Serves 1

ingredients

meal map a

meal map b

meal map c

PINEAPPLE CHUNKS 1 CUP 1 CUP 2 CUPS
CUCUMBER 1 CUP SLICED
1 CUP SLICED
1 CUP SLICED
LIME, ZESTED, AND JUICED 1/2 1/2 1/2
FRESH CILANTRO 2 TABLESPOONS CHOPPED
2 TABLESPOONS CHOPPED
2 TABLESPOONS CHOPPED
SEA SALT, PLUS MORE AS NEEDED 1/2 TEASPOON
1/2 TEASPOON
1/2 TEASPOON
GROUND PEPPER, PLUS MORE AS NEEDED
1/2 TEASPOON
1/2 TEASPOON
1/2 TEASPOON
SEA BASS FILLET* 4 OUNCES 4 OUNCES 4 OUNCES
PAPRIKA
1/2 TEASPOON
1/2 TEASPOON
1/2 TEASPOON
MIXED GREENS 3 CUPS 3 CUPS 3 CUPS

 

1. Preheat the broiler to high with the oven rack 6 to 8 inches from the heat.

2. In a medium bowl, combine the pineapple, cucumbers, lime zest, lime juice, and cilantro. Season with salt and pepper. Toss lightly to distribute the lime zest and juice evenly. If not serving immediately, cover and refrigerate until ready to serve. 

3. Season the bass with the salt, pepper, and paprika. Place the fish on the baking sheet. Broil until the flesh is opaque and flakes easily with a fork, 10 to 12 minutes. 

4. Serve the sea bass over the mixed greens, topped with the pineapple-cucumber salad.

*If you don't eat any animal products, you any substitute any Vegetarian Protein from the Metabolism Revolution Food List in your book.  Need a copy? Metabolism Revolution is available from booksellers now!

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