1 1/2 tablespoons caraway seed, lightly toasted and then crushed
3/4 teaspoon ground cumin
2 1/2 tablespoons chopped fresh chervil
kosher salt to taste
Total Time: 3hr 20 minPrep: 20 minCook: 3hrYield: 8Level: easy
In a large glass or ceramic bowl, whisk together the hot chili pepper paste, coconut milk, lemon juice, lime juice and orange juice. Add the sea bass, onion, ginger, melted extra virgin coconut oil, preserved lemon, caraway seed, cumin and chervil. Stir to blend, then press everything down so there is a layer of liquid covering the top.
Cover and refrigerate for at least 3 hours, or until the fish is opaque and white. Season with salt and add more hot chili pepper paste if desired before serving.
This recipe does not contain many non-starchy vegetables. To maximize your results, it is highly recommended that you eat at least three servings of non-starchy vegetables via a SANE side dish or green smoothie along with this main dish.