WOW! It has been almost three months since my last post!!!!!! How did I let so much time go by?! It’s wild how the things I enjoy so much in life can become so low on my list of priorities. Specifically reading, working out…two of my favorite things has gone so far down the list of daily must-do’s it is pathetic. I am a firm believer that taking care of yourself first is important not just for your own well being but for everyone around you, so why am I letting these important things go? Not only that but I had had very clear goals to add other must-do things to that daily list… daily meditation, keeping a journal, yoga, nightly board games with my kids. Failing at all of it. I truly enjoy this blog and sharing things about my family so why don’t I share more often? Honestly, we have had some health issues come up for my son around the time of my last post which is a very clear reason why I have let so much go, but speaking even more truth than that I am very poor at managing stress. Its absolutely been a life long issue but when additional stresses are thrown in that involve my children, oh my. Well onward and upward right?!!! Maybe keeping up with this blog more often will help me stay accountable with the rest of the things I need to prioritize. Send good vibes please ;).

I have played with this recipe a lot and it has changed so much since I first started making it several years ago. Namely, I QUIT using tilapia! Because… holy hell that fish is basically trash. If you know much about fish farming you know what I mean. Tilapia is one of the most widely farm-raised fish (picture fish feeding on chicken feces). It is cheap and light and tastes good but its crap and you should avoid it. Honestly I can’t in good faith fully recommend any fish unless you caught it yourself in the deep blue ocean LOL but….I personally will only buy wild caught. Flounder, or mahi mahi is good with this recipe or any white fish will do…WILD CAUGHT!! You could also use chicken instead for sure. Ok, on to the recipe!

White Fish with Dark Cherry Salsa

• Two large fillets of white fish – flounder, mahi mahi etc
• dijon mustard
• liquid aminos, coconut aminos or soy sauce (I typically use coconut aminos)
• Worcestershire sauce
• sea salt
• lemon juice
• frozen dark cherries (or fresh if you can find)
• cilantro
• shallot
• feta
• capers

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Put your fish in a baking dish and season well with sea salt. Give a few generous dashes of the soy sauce (or aminos), and worcestershire. Squeeze the juice of half a lemon all over and about a tablespoon of dijon on both fillets. Flip the fish over and make sure both sides are well coated in the seasonings. Bake for 25-20 minutes at 375.

For the salsa I usually only use frozen cherries. Slice about 15 in half and make sure there are no pits of course! Place in small mixing bowl. Grab a handful of cilantro and remove the stems. Chop up the leaves from the cilantro and add to the cherries. I usually only use about 1/2 of a small shallot, chopping into small pieces. Add to the cherries and cilantro and mix well. Squeeze other half of lemon all over and sprinkle in a little sea salt. Spoon over the cooked fish and add some feta and capers to the top to complete. SO GOOD!!! I usually serve this with sauteed mushrooms. I can share that recipe another day ;).