Dinner is a protein-rich, low-carb meal of fish, chicken, or lean, grass-fed beef. “ At night, I don’t need energy," says Djokovic. "So at dinner, I will tell my body,‘I need you to repair this mess I made. Please take this protein and do what needs to be done.’”
Sea Bass with Mango and Papaya Salsa
To marinate the fish:
¼ cup fresh lime juice (from 2–3 limes)
4 tbsp plus 1 tsp extra-virgin olive oil
2 tbsp fresh oregano, finely chopped
½ tsp ground cumin
¼ tsp chili powder (optional)
¼ tsp sea salt
1½ pounds sea bass, red snapper, or rock fish fillets
2 limes, cut into wedges (optional)
For the mango salsa:
1 large, semi-ripe mango, peeled, cored, and cut into ½-inch pieces
1 large, ripe papaya, peeled and cut into ½-inch pieces
½ red onion, finely diced
¼ to ½ serrano chili, finely diced (optional)
2 tbsp finely chopped fresh cilantro
½ cup peeled and finely diced roasted red peppers (roast your own for better flavor)
½ cup freshly squeezed lime juice
Sea salt, to taste
1) Marinate the fish: Whisk the lime juice, 3 tbsp plus 2 tsp of the olive oil, the oregano, cumin, chili powder (if using), and salt together in a medium bowl. Add the fish fillets and turn to coat. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or up to 3 hours.
2) Make the salsa: Toss the mango, papaya, and red onion in a bowl with the chili (if using), cilantro, roasted red peppers, and lime juice. Season with salt and refrigerate.
3) Heat a grill or a castiron grill pan to high heat. Carefully grease the grates or pan with the remaining 2 tsp of olive oil. Remove the fish from the marinade and place on the grill. Cook for 4–5 minutes, until firm and no longer opaque. Remove bones if needed.
4) Top the sea bass with the salsa and a fresh lime wedge
Carrot Ginger Soup
1 yellow onion, finely chopped
2 lbs organic carrots (1 bag) peeled, roughly chopped
4 garlic cloves, minced
1 bay leaf
2 tbsp fresh ginger, grated
7 to 8 cups vegetable stock
¼ tsp nutmeg
¼ tsp sea salt, to taste
1) In a large stockpot, over medium heat, sauté the onions just until soft and fragrant, approximately 8 minutes.
2) Add the chopped carrots, minced garlic, bay leaf, fresh grated ginger and sauté for another 20 minutes.
3) Add in the vegetable stock and turn the stove heat up to medium, (a mild simmer). Cook carrots and onion through until soft, approximately 20 more minutes. Remove and discard the bay leaf.
4) Carefully add the soup to a food processor. Using the pulse setting, blend until well combined and a puréed soup forms. Season mixture with nutmeg and sea salt. Ladle into soup bowls and serve hot. If desired, add a bit of extra ginger, or orange zest to top off soup.