4 fillets fish, I used gurnard
1 tbsp coconut oil
1 iceberg lettuce
1 yellow capsicum
1 red capsicum
1 bunch spring onion
1 punnet cherry tomatoes
½ cup cashews
basil to garnish
Zest and juice the limes. Finely dice both capsicums, spring onions, cherry toms and apricots, combine with the lime juice.
Toast the cashews for 5 mins at 200
Break apart the lettuce, making bowls with the leaves.
Cut the fish into cubes
Heat a fry pan, melt the coconut oil, add the fish, prawns and lime zest, cook until fish and prawns are cooked through this wont take long rounghly 5/6 mins
Assemble the cups, spoon the veg mix and fish into the cups top with the prawns, mayo and grape relish, garnish with cashew nuts and basil leaves.