Sesame seeds are a good source of manganese, magnesium, calcium, iron, zinc, selenium and molybdenum. Molybdenum converts the toxin acetaldehyde (created by the die-off of yeast and when you consume alcohol) into safe acetic acid; a buildup of acetaldehyde can cause joint pain, a feeling of weakness and brain fog. So sprinkle on those sesame seeds fast, and enjoy some brain-building fish today!
- Yield: 4 Servings
- 1 cup fresh cilantro or basil
- 2 tbsp raw sesame oil
- 2 tbsp coconut nectar
- 1 tbsp grated fresh ginger
- 3 cloves garlic
- 4 fillets frozen fish (basa, pollock, perch)
- ⅓ cup raw sesame seeds
- ½ tsp pink rock or gray sea salt
- 2 organic lemons, cut into ¼-inch slices (about 16)
- Preheat the oven to 350°F. Grease a baking dish with coconut oil.
- In a small food processor, combine the cilantro or basil, sesame oil, coconut nectar, ginger and garlic. If your food processor is too large for this amount, chop the herbs and garlic finely by hand and mix well.
- Arrange half the lemon slices in a single layer in the baking dish, and place the fish on top. Spread the cilantro mixture evenly over the fish. Sprinkle with sesame seeds and salt.
- Place 2 lemon slices on top of each fillet. Bake for 35 minutes, until fish flakes easily with a fork. Serve with Chimichurri Sauce.