AIP Baked Fish with Winter Roots & Black-and-White Rice Pilaf

Black-and-White Rice Pilaf

1 go black 'forbidden' rice

2 go jasmine rice

6 go water or broth

1 T coconut butter

1/4 c peas

3 T chopped scallions 

1 T coconut aminos

1 T green tomatillo salsa by Herdez (optional)

1/4 t celery salt

Salt & Pepper to taste

Cook all ingredients in rice cooker. When rice cooker turns off, wait 5 minutes, then toss lightly with rice paddle as if tossing a salad, let rest another 5 minutes and serve. 

Quick Winter Roots

4 Large Carrots, peeled 

4 Parsnips, peeled

Pinch cinnamon

Pinch nutmeg

Pinch salt

Pinch pepper

1 T olive oil

3 T brown sugar

1 T maple syrup (optional)

2 T coconut butter

Preheat oven 425 F. Julienne carrots and parsnips, or chop course in same size slices about 1/2". Put 1 cup water in pressure cooker. Place vegetables in steam basket in pressure cooker. Sprinkle with spices, salt and pepper. Cook at pressure 7 minutes if julienned, 9 minutes if 1/2" chunks. Oil roasting dish with olive oil. Toss vegetables in roasting dish with remaining ingredients. Roast in oven 10 to 15 min. (can do at same time as with fish) Toss and serve. 

Dressing for Fish

Garden Tahini by jennysong

1 T apple cider vinegar

1 T olive oil

1/2 T lemon juice

1/2 T cane sugar

Pinch salt

Pinch thyme

Baked Fish

Fish fillets, one per person

Dressing

2 T chopped fresh parsley 

1/2 T chopped fresh thyme 

Salt

Preheat oven to 425 F. Rinse fillets and pat dry. Lightly salt (optional). Coat each fish fillet with about 1-2 t dressing. Top with herbs. Place 2 slices lemon on each fillet. Place on rack over cookie tray. Bake 10 min. Serve immediately.