Easy But Fancy Sauteed Halibut Over Cauliflower Rice
Advertisement
Advertisement
| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
servings
|
Ingredients
- 1/2 head cauliflower rice
- 3 tbsp Coconut Oil
- 2 6 oz halibut
- To taste salt
- To taste Black Pepper
- 1 shallot (chopped)
- 1 garlic clove (finely chopped)
- 1/4 cup white wine (dry)
- 1/4 cup chicken broth
- 1 small handful fresh parsley (chopped)
- 2 slices lemon (fresh)
Ingredients
|
|
Instructions
- Crumble 1/2 head of cauliflower and add to a food processor. Pulse for 3-5 seconds until it turns into the consistency of rice.
- Heat 1 tbsp of coconut oil in a pan.
- Pat dry 2 halibut fillets with paper towel to remove any excess water and add it to the pan, skin side down.
- Add a dash of salt and pepper on top of the halibut and saute for 2 minutes.
- In a separate saute pan, add a tbsp of coconut oil, 1/2 chopped shallot, 1 chopped garlic clove, and 1/2 head of cauliflower rice. Stir to incorporate all the flavors. Heat for 4-5 minutes but don't forget to keep stirring the rice so it cooks evenly.
- In the pan with the halibut, add the other 1/2 chopped shallot and a 1/4 cup of white wine.
- Cook the halibut for another 2-3 minutes, then flip it and peel off the skin.
- Add another tbsp of coconut oil on top of the halibut to give some creaminess to the sauce, then add 1/4 cup of chicken broth.
- Top the halibut with a dash of fresh parsley and cook the fish and rice for another 2 minutes.
- Add a bed of cauliflower rice to a plate, top with the halibut, then pour the leftover sauce on top of the dish.
- Top with a squeeze of lemon and enjoy.
Recipe Notes
Nutrition Information (per serving):
Calories: 385
Protein: 36g
Carbohydrates: 6g
Fat: 24g