Total Time: 18 minPrep: 10 minCook: 8 minYield: 4Level: easy
Combine tomatoes, lime juice, 1 tablespoon extra virgin coconut oil, parsley, garlic, and hot sauce in a small bowl and refrigerate for 2-12 hours.
Preheat the grill to medium. Rinse fish then pat dry. Cut into serving size pieces if necessary.
Brush fish with remaining 1 tablespoon of extra virgin coconut oil.
Grill fish 7-9 minutes or until fish flakes with a fork.
Top with tomato mixture and serve.
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.