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Ingredients
2 x 6 OZ Halibut portions
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3 Tablespoons extra virgin olive oil
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1 Lemon, juiced
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3 garlic cloves, minced
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2 Tablespoons fresh parsley, chopped
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Salt and pepper, to taste |
For Cauliflower Mash
2 cups cauliflower florets
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2-3 garlic cloves, minced
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1 Tablespoon extra-virgin olive oil
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2-3 Tablespoons unsweetened almond milk or vegetable broth
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Salt and pepper to taste |
For Arugula Salad
2 cups of arugula
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1 Tablespoon extra-virgin olive oil
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1/2 lemon, juiced
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Freshly grated Parmesan Reggiano (optional) |
Salt and pepper, to taste |
Instructions
1. Marinate the fish in a zip lock bag or bowl for 1 hour (do not exceed 2 hours).
2. Preheat the oven to 400 F.
3. Remove the fish from the marinade and pour the marinade into a small baking dish. Drizzle some olive oil on a hot skillet over medium heat. Sear the fish for 3-4 minutes each side until golden brown.
4. Add the fish to the baking dish with the marinade and bake for an additional 8-12 minutes (depending on the thickness of your fish).
Cauliflower Mash
Steam cauliflower until soft. Add remaining ingredients and blend with a food processor or immersion blender until smooth.
Arugula Salad
Toss all ingredients together and set aside until ready to serve.
RECIPE NOTE: Can eliminate the cauliflower mash and serve with cooked buttered rice.
Recipe and photo from blogger Carissa Stanton of Broccyourbody. Visit her blog for more detailed directions for this recipe.