• 3 pound cod fillet or pollock or other white fish
• 2 teaspoon mustard seeds
• 4 teaspoon ghee or butter or avocado oil
• 27 ounce canned full-fat coconut milk
• 2 teaspoon tamari sauce gluten-free soy
• 3 lime
• 1 teaspoon maple syrup to taste
• 26 ounce broccolini

FOR THE SPICE PASTE

• 3 teaspoon ground turmeric
• 2 teaspoon ground cumin
• 2 onion large halved
• 2 fresh red chili double if you want more kick
• 4 clove garlic
• 2 ½ inch fresh ginger piece
• 1 ½ ounce fresh cilantro leaves and stalks kept separate – use the stalks only in the paste (reserve the leaves for later)
• 2 tablespoon water

• 3½ pound boneless skinless chicken thigh
• 2 tablespoon avocado oil for the grill grates

Chicken marinade:

• 1/2 cup tahini paste make sure to stir the tahini well while it’s in the container before measuring
• 4 tablespoon avocado oil
• 6 tablespoon water
• 4 tablespoon Italian parsley finely chopped
• 2 tablespoon fresh rosemary finely chopped
• 2 lemon zested, then juiced
• 1/2 teaspoon crushed red pepper
• 4 clove garlic minced
• 2 shallot minced
• 1 teaspoon Kosher salt

For the salad:

• 3 cup cucumber peeled and chopped
• 3 cup cherry tomato halved
• 2/3 cup Italian parsley roughly chopped
• 6 tablespoon fresh mint roughly chopped
• 1 head romaine lettuce chopped

Sprinkle salad with:

• 2 tablespoon fresh lemon juice
• 2 tablespoon extra virgin olive oil
• 2 teaspoon sesame seeds