1 cup baby carrots, chopped
1/2 cup red onion, chopped
1 Tablespoon organic pasture butter
1 cup chicken broth
1/3 cup rice
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup organic green squash, chopped
Trout (or freshwater fish of choice)
1/2 cup almond meal (ground almonds)
1/2 cup organic shredded coconut
Saute carrots and onions in butter until tender in cast iron skillet. Add the rest of the ingredients, except squash. Bring to boil, then reduce heat to simmer and cover for 15 minutes. Add squash and cook for 10 more minutes, covered.
For the trout, lay out butterflied fish on a cookie sheet (or pizza pan) skin-side down. Layer almond meal and organic coconut flakes on the meat of the fish (the fish 'juice' helps to bind it somewhat as it cooks.) Bake in 350F oven for about 15 minutes.
Fish is ready for the oven.
This turned out GREAT!