Four 6 oz. pieces of cod
Juice of a lime
1/4 cup of pineapple white balsamic
1 teaspoon of Dijon mustard
1/2 teaspoon each of salt and pepper
1 tablespoon olive oil (for sauteing)
One head of Boston bib lettuce
8 large strawberries
Juice of 1/2 a lime
A dash of salt
Heat a skillet over medium-high heat. In a large bowl, mix fish with the lime juice, white balsamic, Dijon, salt, and pepper. Let sit while pan heats. Add fish to the pan, 2 pieces at a time, and cook for 4 minutes on each side. The fish will most likely fall apart when flipping, but that's fine. You want it to shred anyway. Once finished, set aside and repeat cooking instructions for the second batch.
Chop peaches and strawberries. Squeeze lime, add a dash of salt, and mix. Wash lettuce, and separate it to form the "shell" template. Add fish to lettuce, top with salsa and avocado.
Recipe inspired by: My Healthyish Life