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Coriander Crusted Halibut

Posted by cleanteam


This gourmet meal has three parts but is actually super easy. We prefer it with melt-in-your-mouth halibut, but any fish will work. You can substitute pesto for the parsley sauce or use different vegetables for roasting. The beauty of Clean eating is how unique you can make it. We love knowing you're adjusting and tweaking our recipes to fit what's local and in season for you. This would make an elegant holiday dish, let us know how it turns out!

Serves 2

1 lb of carrots
a generous amount of olive oil (several tablespoons at least)
a tablespoon of sea salt
fresh ground pepper

2 halibut fillets (roughly 6-7 ounces each) or your fish of choice
2 tablespoons coarsely ground coriander seed
sea salt
2 tablespoons coconut oil

Parsley Sauce Ingredients:
½ bunch of parsley (leaves only)
1 garlic clove, peeled and minced
juice and zest of 1 lemon
½ cup of olive oil
pinch of sea salt

Preheat oven to 375.
Prepare the vegetables first. Toss the carrots in the olive oil, sea salt, and a few cracks of fresh ground black pepper.
Bake until lightly brown and fork tender. Remove from oven and set aside.

In the meantime, in a morter and pestle or spice grinder, grind the coriander seeds until you have a coarse powder.

Sprinkle each fish fillet with sea salt then coat that side with the coriander powder.

Heat a heavy-bottomed pan on high heat, with the coconut oil.
When it's melted, sear the fish, coriander/sea salt side down, for 2-3 minutes, or until the seeds have browned nicely.
Carefully turn the fish over, and place in the oven to finish cooking. Depending on the thickness, this can take another 4-5 minutes.

To make the Parsley Sauce:
In a blender or food processor, puree the sauce ingredients above until well pureed and a bright green color.

To serve, split the roasted carrots between two plates.

Place the fish fillets on top of the carrots, then drizzle the parsley sauce over everything.
Serve warm.


Recipe: Frank Giglio
Photography: Jenny Nelson


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