You know that our food supply is bankrupt at best, and tainted with chemicals and genetically modified organisms at worst. You already know you are worth nourishing and caring for, which is why you are either currently purchasing, or planning to purchase, Isagenix nutrient-dense super foods to form the foundation for your health. Unless you literally step outside and harvest organically grown vegetables and fruits on a daily basis and consume them raw, and raise your own cattle and poultry in a healthy and humane fashion and butcher them yourself, you really need this nutrition. Things are simply not as they used to be, and this is no longer an option for those who desire optimal heath - it's imperative. You must do something to improve the state of your nutrition. You must do something to cleanse your body of accumulated impurities. That said - sharing a home cooked meal is one of life's true pleasures. Here is a recipe for YOUR pleasure and your health. Wild-caught fish, with organic fresh vegetables, makes a wonderful meal on a winter's night. Enjoy!

Grilled Halibut with Pepper and Onion Relish
serves 4

1 large red bell pepper
1 large yellow bell pepper
1/2 medium yellow onion
1 tablespoon coconut oil
1 large clove garlic, chopped
1/4 teaspoon salt, plus extra
Four, six-ounce skinless wild-caught halibut fillets
1 tablespoon coconut oil, warmed (liquified)
1/2 cup white wine or rice vinegar

Cut peppers into 1/4 inch slices, then cut into 1-inch lengths. Cut onion into 1/4 inch slices. Heat 1 tablespoon coconut oil (or olive oil) in a heavy skillet over medium heat. Add pepppers, onions, and garlic and stir to coat with oil. Turn heat down to medium low and let cook gently, covered, for 15 minutes until soft, stirring occasionally. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. While cooking, prepare the fish.

Heat your grill or grill pan (for stovetop cooking) to medium high. Brush fish with liquified coconut oil (or use olive oil), the sprinke with salt and pepper. When grill is hot, add fish and cook on each side for 3-4 minutes, depending on the thickness, until fish flakes easily. While the fish is cooking, add 1/4 cup of white wine vinegar to the pepper-onion mixture. Let cook for 5 minutes, covered, stirring occasionally. Take cover off, add the remaining 1/4 cup vinegar, and let it cook for 3 more minutes, stirring occasionally, until most of the vinegar evaporates.

Place 1/4 of the pepper relish on a plate and top with a fish fillet. Add a drizzle of liquified coconut oil (or olive oil) and a sprig of your favorite herb to garnish. If you are concerned with fiber, you may sprinkle the fish with ground flax seed prior to adding drizzle of oil.

Per serving:
280 calories
7 g carb
1 g fiber
36 g protein