Coconut Lime Fish Filets This Thai-inspired recipe is quick and easy to prepare. You can even make the sauce ahead of time for a quick weeknight dinner. Serves 4 Time to prepare: 20 minutes  Ingredients: 1 Tb coconut oil 4 lemongrass stalks 4-5 medium limes, cut in half 2 pounds fillet of wild-caught white fish (such as Rockfish, Sole or Dory Fish) ½ cup coconut milk (canned – ingredients should say coconut and water only) ¼ cup wheat-free Tamari 1 Tb fresh ginger, grated 2 Tb fresh basil, minced Method: Trim the ends of the lemongrass stalks, cut the stalks in half, then bash them with a muddler or wooden spoon. Cut the limes in half, squeeze the juice into a bowl or measuring cup, and save the juiced rinds. In the same bowl or measuring cup with the lime juice, add the coconut milk, wheat-free Tamari, grated ginger, optional salt, and basil. Add the coconut oil to a sauté pan over medium-low heat, then add the lemongrass stalks and lime rinds into the pan (these are just for flavor and serve as a “base” to steam the fish – you’ll discard the lemongrass and rinds when cooking is complete). Place the fish fillets on top of the lemongrass and lime rinds, then pour the coconut milk mixture over the fish. Cover, and cook on medium-low for about 5 minutes (time depends on the thickness of the fillets), then flip the fillets and cook for about another 5 minutes. Fish is done when opaque-white and flakes easily. Remove lime rinds and lemongrass and discard. To serve: spoon fish with coconut sauce over brown rice or quinoa. Or, if aiming for a lower glycemic meal, serve over steamed vegetables.