White Fish with Cilantro Almond Pesto, Cardamom Rice & Stir-Fried Vegetables

This vibrant, nutrient-dense dish pairs tender white fish with fragrant cardamom rice, crisp stir-fried vegetables, and a zesty cilantro almond pesto. Aligned with our Food Principles, it’s gluten-free, dairy-free, and rich in protein and healthy fats—offering a delicious, anti-inflammatory meal that nourishes and satisfies.

Serves 4

Cilantro Almond Pesto:

● 2 cups fresh cilantro, packed

● 1/2 cup raw almonds (bonus points is sprouted)

● 1 clove of garlic

● 1 lime, juiced

● 1/2 cup extra virgin olive oil

● Sea salt and black pepper to taste

Cardamom Rice:

● 2 cups basmati rice

● 4 cups water

● 4 green cardamom pods whole

● 1 tablespoon coconut oil

● Sea salt to taste

Fish:

● 4 white fish fillets (cod, halibut, sea bass, mahi mahi)

● 2 tablespoons olive oil

● Sea salt and black pepper

● 1 lemon

Stir-Fried Vegetables:

● 2 cups broccoli florets

● 2 carrots, julienned

● 1 red bell pepper, sliced

● 2 cups snap peas

● 2 tablespoons coconut oil

● 2 cloves garlic, minced

● 1-inch ginger, minced

● Sea salt and black pepper

Instructions:

Pesto:

1. Toast almonds in a dry pan until fragrant, let cool

2. Blend cilantro, cooled almonds, garlic, and lime juice in a food processor

3. Slowly drizzle in olive oil while blending until smooth

4. Season with salt and pepper

Rice:

1. Rinse rice until water runs clear

2. Heat coconut oil in pot, add cardamom pods and toast for 30 seconds

3. Add rice and stir to coat with oil

4. Add water and salt, bring to boil

5. Reduce heat, cover and simmer for 15-20 minutes

6. Let rest covered for 10 minutes, then fluff with fork

Fish:

1. Pat fish dry and season with salt and pepper

2. Heat olive oil in a pan over medium-high heat

3. Cook fish 4-5 minutes per side until flaky

4. Finish with fresh lemon juice

Vegetables:

1. Heat coconut oil in a wok or large pan over high heat

2. Add garlic and ginger, stir for 30 seconds

3. Add vegetables starting with broccoli and carrots

4. Stir-fry for 2-3 minutes

5. Add bell pepper and snap peas

6. Cook until vegetables are crisp-tender

7. Season with salt and pepper

Plating: Serve fish over cardamom rice, topped with cilantro almond pesto and stir-fried

vegetables on the side.

As per Rē Precision Health’s Food Principles, this recipe is:

● Gluten-free

● Dairy-free

● Soy-free

● Refined sugar-free

● Free of refined seed oils

● Rich in healthy fats from olive oil, coconut oil, and almonds

● High in protein from the fish

● Full of anti-inflammatory herbs and spices

● Abundant in fresh vegetables