Add oil to a nonstick pan and heat until shimmering
Season fish with salt and pepper and grill until opaque, 3 to 4 minutes on each side
Serve with hollandaise or a dressing, buttered potatoes and chickpea salad
Vigorously whisk the egg yolks and lemon juice together in a stainless-steel bowl and until the mixture is thickened and doubled in volume.
Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl.
Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume.
Remove from heat, and add salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.
Blend 1 clove of garlic, 1 fresh squeezed lime juice, 2 tsp fish sauce, 1 to 2 chillies , ⅛ tsp of ginger, and a drizzle of oil.
Per person (198g)
Calories 436 kcal
Protein 37 g
Fat 29 g
Carbohydrates 382 g
Selenium 85 mcg
Vitamin A 281 mcg