Sugar Free Seared Halibut
When I think about cooking fish, I imagine how restaurants on the bay would cook my fish and I try to replicate it, because I want to be sitting in the warmth near the water. So when I put together a recipe I picture myself in Florida or San Diego. And you know what? It always works! It’s what gave me inspiration for this dish; seared halibut with a fennel-olive salad.
I decided to add a salad to this dish to lighten it up. With this salad I like to slice the ingredients up very thinly so they don’t over power the fish, but will also compliment the halibut. You get a little bit of a crunch in every bite. And while cooking fish may not be my specialty I’ve found a way that works for me that is also easy, and that’s by coating them in oil and cooking them until they are flaky. It’s the flakiness that is what brings this entire dish together for me.
Fish is one of the best dishes to make because you’re getting a meal that is high in protein and omegas. It is also high in iron, which is great for your body. After eating a meal like this you’ll feel ready to do anything!
4 halibut fillets (6 oz each)
3 tbsp Extra virgin olive oil
1 fennel bulb, thinly sliced
1 shallot, thinly sliced
8 green olives, pitted and sliced
1 tbsp chopped fresh parsley
1 tsp lemon zest, plus 1 tbsp juice
Salt & Pepper
Coat fish fillets with 1 tbsp olive oil; season with salt & pepper.
In nonstick skillet, cook over medium-high until flaky, 3-5 minutes per side. In bowl, toss remaining oil; season.
Spoon over fish
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