Here in Jersey it’s the season for fresh fish! It doesn’t get much fresher than when your dad delivers you fish that was caught that morning! I used fluke for this recipe, but any white fish would work. Flounder is easily accessible and pretty much the same thing. Give it a try!
So simple, so scrumptious! Nothing quite like a perfectly ripe mango, and combining it with the flavor of coconut milk makes it even better!! This is the perfect summer side dish for fresh fish or a grilled meal!
When explaining the paleo diet to people, they often say “no dairy means no eggs?!”…. Then I kindly remind them that eggs do not come from cows. Neither does goat cheese. While it isn’t the most paleo-friendly option, it sure is delicious! This was so yummy and the ooey gooey goat cheese made it even better! Yes, “ooey gooey” is a technical term!
2 chicken breasts
1 sprig thyme
1/4 cup goat cheese crumbles
6 fresh figs
2 plates fresh greens
1 pear – thinly sliced
1 Tbsp. honey
1 Tbsp. white balsamic vinegar
1 Tbsp. olive oil + a drizzle
Salt and pepper to taste
1. In a small bowl, mix half of the goat cheese and two figs diced. Place a small slit in each chicken breast to create a pocket. Stuff with goat cheese and fig mixture and seal shut with toothpicks. Season with thyme leaves, salt, and pepper and set aside.
2. Lay fresh greens on two plates. Top with pears, half of the goat cheese and remaining figs that have been halved. Refrigerate until ready to serve.
3. Whisk together white balsamic vinegar, olive oil, and honey and set aside.
4. Preheat a drizzle of olive oil in a large frying pan over medium high heat. Cook chicken while covered for 7-8 minutes per side.
5. Top salads with chicken (remove the toothpicks too!) and pour the honey balsamic dressing over it.