Ingredients
- 3 tilapia fillets
- 1/2 cup swerve
- 1 Tbsp lemon juice
- 1 onion diced
- 2 Tbsp wine
- 1 tsp Pink Himalayan Salt
- 1 tsp black pepper
- paprika sprinkle on top at the end
- 1 cup water
Instructions
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Debone the fish, and put in a deep platter or bowl.
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Combine the water and the rest of the ingredients seperately from the fish and cook on low for 15 minutes.
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Pour the sauce over the fish and let it cool. Serve cold.
Recipe Notes
