Halibut is a lean fish with a mild, sweet tasting white flesh that is firm but tender. Be careful not to overcook it to avoid drying it out.
- 4 six ounce wild Alaskan halibut steaks
- ½ cup of almond meal
- 1 tsp salt (Himilayan, Redmond, or other unprocessed)
- 1 pinch of cayenne
- 1 TBS curry powder
- 3 TBS coconut oil (expeller pressed)
Mix the almond meal with the salt, cayenne and curry on a plate.
Flip the fish in the mix, coating both sides.
Heat two teaspoons of coconut oil on medium heat in a frying pan. Add the fish in the pan and cook on each side for about 5 minutes.
Remove from the pan and serve.
- Pair with a mixed vegetable combo of curried cauliflower, broccoli and green beans.
- Consider a pistachio crust as an alternative by grinding 1 cup of roasted, shelled pistachios with 1 tsp. of dried oregano, ½ tsp each of thyme, garlic powder and sea salt and dredging fish in this mixture instead. Top with orange or grapefruit segments.