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. This three-part halibut recipe creates a gourmet meal that is super easy to make.
Parsley is an amazing herb, just two tablespoons provides 12 percent of your daily vitamin A requirements, and 16 percent of your daily vitamin C. It’s small but mighty! Don’t forget that coconut oil has a pretty high smoke rate, which makes it to use for cooking. Coriander seeds come from the same plant as cilantro, otherwise known Chinese parsley. Coriander seeds can lower blood pressure and blood sugar.
We prefer it with melt-in-your-mouth halibut, but any fish will work. This halibut recipe is also great for heart and arterial health. You can substitute mint 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 that you are adjusting and tweaking our recipes to fit what’s local and in season for you.
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
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.
Recipe: Frank Giglio Photography: Jenny Nelson
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