Dr. Anna’s Fish and Vegetable Sauté (Healthy in a Hurry)
Ingredients (approximately because I never measure):
1 each, red, yellow bell peppers – slice long and thin
1 zucchini – slice round 1/4 inch thick
1 – 2 cup eggplant – cubed
1 large red or vidalia onion
1 – 3 cloves garlic – chopped
1/2 tsp sea salt
1 tsp cumin
1 lb white fish filet (I usually use Tilapia or whatever wild caught fresh fish is available at the grocery)
In a large skillet or wok on high temp, heat up coconut oil, add chopped garlic and onion and allow to get soft and slighty brown, add the eggplant, and cover for 5 minutes, turn down the heat, then add the rest of the sliced vegetables and spices and stir and cover till just starting to get soft (usually 5 minutes). Stir well, add the fish, stir again and cover again. This will be done quickly and is ready when the fish begins to flake.
Serve and eat hot. Leftovers for breakfast are great too!