Grilled Local Fish with Israeli Zhug and Grilled Lemon
- 4 Green chiles, stems removed
- 1/2 cup parsley leaves
- 1 cup coriander leaves
- 2 garlic cloves
- ½ Tbsp kosher salt
- ½ Tbsp ground coriander
- 2 Tbsp lemon juice
- ½ cup canola oil
- 2 x scoops GREEN SHOT
- Fresh Fish of your choosing
- 1. Combine the chiles, parsley, coriander leaves, garlic, salt, coriander powder, and lemon juice in a food processor and pulse until a coarse paste forms
- 2. Transfer the mixture to a large bowl and stir in the oil – the sauce should be streaky and broken, not smooth and emulsified
- 1. The only secret we have to choosing fish is this: Make sure its fresh
- 2. Either a fillet with skin on or off or a whole fish baked in the oven will be perfect with this amazing sauce
- 1. Cut lemons in half. Remove seeds. Pan fry or top down grill until caramelised and slightly blackened
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30 sachets of Double Shot powder. The Double Shot is the ultimate combination of red and green superfoods, and contains the equivalent of four serves of nutrient dense fruits and vegetables.
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