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A Halibut Recipe That's Actually Super Easy to Make

Posted by cleanteam


This three-part halibut recipe creates a gourmet meal that is super easy to make. 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. One beauty of Clean eating is that we have a variety of ways to create these delicious recipes on our blog. We love knowing if you’re adjusting and tweaking our recipes to fit what’s local and in season for you. This halibut recipe would make an elegant holiday dish, and it would also be great for any other season, whether or not we’re cleansing on the 21-Day Clean Program. Let us know how it turns out!

Serves 2

Halibut Recipe Ingredients:

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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