Pineapple & Coriander Tilapia

2. Peel the sweet potato (or keep the skin on for the fibre) and dice into 1cm cubes. Do the same with the pineapple. Chop the kale up into bite size pieces. Chop a small handful of fresh coriander.

3. In a blender (I use a Nutri-bullet), blend half of the pineapple, a handful of the coriander, stems and all, 1 tbsp of hot sauce (or more if you like it spicy), and a pinch of salt. Taste it to check seasoning, if it needs more heat add more spice, more sweet add more pineapple.

4. In a sautee pan, heat up some coconut oil to coat the bottom of the pan. Cook the sweet potato’s first for a couple minutes to soften. Add in the pineapple and caramelize slightly for about 2 minutes. Season with the rest of the spices and salt to taste. Once the potato and pineapple have softened, add in the chopped kale and sautee for 2 minutes until lightly wilted. Turn off the heat and mix in the fresh coriander.

5. While the veggies are cooking bring a pot of water to boil. Cook the noodles according to the directions on the package. Should take about 5-7 minutes. Once cooked, drain the noodles.

6. In a non-stick pan, heat up coconut oil to lightly coat the pan. Once hot, gently place the fish in the pan you should hear that “tss” sound. Cook the fish on both sides for 3-4 minutes, making sure to get a nice sear. Don’t move the fish around too much, to ensure it gets a good sear. After both sides have been seared, baste the pineapple coriander sauce on each side and let caramelize and get warm. Repeat 2 times to get a nice glaze. Turn off the heat.

7. Place the noodles on the bottom of the plates, top with the sweet potato/pineapple/kale mixture and top with the fish. Garnish with fresh coriander.