b'Lemon Curry FishServes 63 lb Fish2-3 Eggs 3 Lemons 3 T Coconut Oil3 Limes Garlic, to taste 1-2 T Thai Curry PasteCheese, to taste or 1 T Curry Powder Onions, to tasteDirections1.Cube fish2.Beat eggs in a bowl, set asideEntres3.Juice 3 lemons and 3 limes mix with eggs, add onions, garlic, cheese and curry paste4.Mix thoroughly and add fish cubes, mix again5.Prepare a skillet with coconut oil on high6.Cook fish in skillet about 2minutes on each side7.Once all fish is cooked, serve with rice and salad and enjoyLemon & Garlic Infused Chicken Serves 44 Lemons 1 Beet Mint, to taste 1 Carrot4 cloves Garlic1 Zucchini 2 T Apple Cider Vinegar2 C Rice4 med Chicken breasts 4 C WaterDirections1.Cut lemons in half and juice2.Chop mint and garlic3.Cook rice with 4 cups of water, simmer 20 minutes until done, add mint when close to finished4.Put lemon juice into pan with garlic and chicken, cook over medium heat for 10 minutes, flip and cook 5-10 minutes more making sure there is no pink in the middle of the chicken (it could take longer depending on thickness)5.Shred carrots, beets and zucchini while rice is cooking6.Mix shredded veggies into cooked rice and add apple cider vinegar, mix well and serve with a piece of chicken on topTHE PACIFIC QUEST COOKBOOK39'