Heavenly Paleo Coconut, Garlic, Lime Fish with Arugula, Roasted Pepper, and Grilled Onion Stuffing

This is one of those dishes where I knew kinda what I wanted to eat, but didn't really know if it would *work*. I'm here to tell you, that it worked so well, be used the same idea last night for a chicken stir fry with chopped onions and carrots over a bed of green beans, and tonight I'm making shrimp and onions with the same sauce, and cauli mash.

For the sauce

1/3 C coconut oil

4 large garlic cloves, sliced or roughly chopped

For the dish

4 white fish fillets. I used talapia.

1/2 of a jarred roasted red pepper, or fresh if you like to make your own, cut into 4 long strips

1-2 C fresh arugula 

6 "petals" off of a grilled onion. (I had them left over from dinner he night before, but you can cook fresh, or roast an onion in the oven wrapped in foil)

1 whole lime (for juice)

Salt and pepper

Heat oven to 375.

In small fry pan, melt coconut oil and begin to toast garlic over low heat so you don't burn the garlic.

Lay your filets out to arrange the filling/stuffing, and salt and pepper each fillet.

Place a 1/4 of the arugula on each fillet.

Place one of the pepper stips on top of the arugula.

Place the cooled grilled or roasted onion petals on top of the peppers.

To get this shape/size of onion, I cut the onion in half, from stem to root so each half had root to keep it together, then grilled. I peeled the large outer layers then cut them in half again. Each piece you see here is a quarter of an outer layer, in other words.

Starting at the thin end, roll the fish and secure with tooth pick. I used 2 toothpicks per fillet, because the talapia fillet has 2 parts at the thick end.

This shows what the seam will look like, but flip it to the bottom of the dish.

Arrange seam-side down in a casserole dish, with a lid, sized so that it will allow them to be secure but not crowded. 

Take the remaining onions and place in the spaces between the fish rolls.

When your garlic is beautifully toasted, pour the garlic infused coconut oil and the toasted garlic over the fish.  

Squeeze your entire lime over the fish.

Cover your casserole, and place in your heated oven for about 15-20 minutes, until the fish is cooked through.

Serve over something you can use to collect the insanely awesome sauce! (I have to admit, we ate ours over jasmine rice. Not 100% Paleo because of that, but you can use your *base* of choice to ensure pure Paleo. Tonight, I'm making something similar to this again using shrimp over cauliflower mash, to mimic a Caribbean coconut-lime shrimp and grits.)

The combination of the mild fish, with the peppery arugula, the sweet of the pepper, the slight smokey and sweet onions drizzled with the savory garlic, the sweet coconut oil, and the tangy lime is an amazing combination! My husband isn't a huge fan of lime, but we both gobbled this up like it was our first meal out of prison. He added red pepper flakes to his, but I'm a spice-wimp, and scarfed it all up just as it came out.

Eat real (awesome flavorful) food, move your body, improve your surroundings, and stay hungry.