Spread a thin layer of olive oil in large pyrex baking pan, place Tilapia inside and sprinkle with organic ground Turkish cumin, fortified sea salt, fresh ground black pepper, and fresh ground nutmeg.
Heat oven to 350 degrees.
In a large sauce pan heat coconut oil on medium - high, add onions and sautee until lightly glossy, add tomatoes, capers, celery, pepper, majoram, agave nectar, sea salt and nutmeg. Cook on medium until tomatoes thicken. Add cilantro and cover fish with mixture. Sprikle nutmeg and lime on fish dish and bake for 35 to 40 minutes. Serve with sliced avocado.
Excellent with a butter lettuce and chilled white table wine. Enjoy!
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|Serving Size: 1 Serving (430g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 142 (43%)|
|Amt Per Serving||% DV|
|Total Fat 15.8g||21 %|
|Saturated Fat 6.9g||34 %|
|Monounsaturated Fat 6.4g|
|Polyunsanturated Fat 2g|
|Cholesterol 85mg||26 %|
|Sodium 748.1mg||26 %|
|Potassium 1188.7mg||31 %|
|Total Carbohydrate 15.1g||4 %|
|Dietary Fiber 6.4g||25 %|
|Sugars, other 8.7g|
|Protein 37g||53 %|
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Calories per serving: 334
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