Mix the almond meal, Himalayan Sea Salt, cayenne, and curry on a plate. Flip the fish in the mix, coating both sides with mixture.

 Heat ½ teaspoon 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. Then, remove from pan and serve with vegetables.

 To prepare the vegetables:

 Cut the broccoli and cauliflower into florets. Heat ½ teaspoon of coconut oil in large sauté pan. Add the ginger, cumin and sauté over low heat until the seeds “pop.”

 Then, add the broccoli, cauliflower, green beans, and turmeric into the pan. Add a pinch of Himalayan Sea Salt and sauté over low heat. Stir frequently until all vegetables are tender. Remove from heat and garnish with cilantro.

Print Recipe

Curried Halibut and Vegetables

Course

Dinner, Lunch, Main Dish

Servings

Ingredients

• 3 oz wild Alaskan Halibut Steak
• 1/2 cup almond flour
• 1 tsp Himalayan sea salt
• 1 pinch cayenne
• 1 tbl curry powder
• 1 tsp coconut oil
• 1 tbl freshly squeezed lemon juice
• 1 cup broccoli
• 1/2 cup cauliflower
• 1/2 cup green beans
• 1 tbl minced fresh ginger
• 1/2 tsp tumeric
• chopped cilanto

Course Dinner, Lunch, Main Dish Servings Ingredients 3 oz wild Alaskan Halibut Steak 1/2 cup almond flour 1 tsp Himalayan sea salt 1 pinch cayenne 1 tbl curry powder 1 tsp coconut oil 1 tbl freshly squeezed lemon juice 1 cup broccoli 1/2 cup cauliflower 1/2 cup green beans 1 tbl minced fresh ginger 1/2 tsp tumeric chopped cilanto

Share this Recipe