Red Snapper – 2 fillets
2 Limes
Coconut Oil
1 Tablespoon Tamari Sauce
1 Tablespoon Sesame Oil
2 Cloves Crushed Garlic
1/2 inch of Peeled Fresh Ginger, Grated
1 Red Chili or Jalapeño, diced
Handful of Chopped Cilantro
1 Tomato
Sea Salt

Pre heat oven to 350F

Rub baking dish in coconut oil, just enough to coat it.

Juice and zest both limes, combine all ingredients except tomato in a bowl and stir together. Place fish fillets skin side down in baking dish and pour over mixture so the fish is well coated. Thinly slice tomato and place on top of coated fish. Sprinkle with salt and pepper. Cover with foil and cook for 20-30 minutes until fish is flaky.

Serve with asian green beans and enjoy!