4 ounce sea bass filet
1 teaspoon organic, unrefined coconut oil
Pinch of salt and fresh ground pepper, to taste
2 cups shredded green cabbage
¼ cup diced tomato
¼ avocado, peeled
2 Tablespoons pure coconut milk
Pinch of ground cumin
Pinch of salt (additional)
Cilantro, if desired
Place cabbage in a serving bowl.
In a blender or with an immersion blender, blend avocado, coconut milk, cumin and a pinch of salt until smooth. Set aside. Drizzle half of the mixture over cabbage; set aside.
In a skillet over medium-high heat, warm coconut oil and cook fish 4 minutes per side, until cooked through. Salt and pepper to taste during cooking.
Break fish into large chunks and top cabbage. Add diced tomato and remaining avocado cream. Add cilantro, if desired. Serve immediately.