The 7 Day Detox Diet - Lunch Recipes

Grilled Fish Fillet with Yogurt Potato Salad

To prepare:

Wash the potato thoroughly and cut into chunks. In a saucepan, boil in salted water until it is tender but not mushy. You can use a fork to test for the right doneness. When the potatoes are done cooking, set them aside and let them cool.

In a small bowl, combine the lemon juice and olive oil to use as a basting liquid for the fish. Season the fish fillet with salt and pepper before brushing it with the basting liquid and placing it on the grill. Continue to baste occasionally to prevent dryness. Remember; fish and seafood cook fast so grilling a fish fillet shouldn’t take too long.

Shock the green peas in the same salted boiling water as the potatoes to give them flavor and to warm them up.

In another bowl, combine the yogurt, mustard, honey, and chopped chives and season with a little salt and pepper. Toss the potatoes and the green peas in the mixture until they are thoroughly coated. Serve the fish fillet with the potato salad and green peas for a filling lunch.

This is an excerpt from the book:  The 7 Day Detox Diet