Winter is (finally) coming to an end, and if you’re like us, you might be looking for new recipes to get out of a meal-planning rut. This time of year, it can be easy to fall into a routine of go-to meals and start craving some variety in your diet. We’ve got a perfect recipe for you! This dish is warming, nourishing, full of flavor, and stars a fish high in nutritional value – Halibut!
Halibut is high in brain-boosting omega-3 fatty acids, plus it’s a great source of essential vitamins and minerals including magnesium, selenium, phosphorous, and vitamin B. As for taste, halibut is a tender and neutral white fish that is delicious when paired with this flavorful, warming sauce. You can pair this dish with roasted vegetables like carrots or cauliflower or over an abundant pile of fresh or sautéed greens (our personal favorite!).
Because we keep winter squash off our plates during the cleanse, this recipe is part of our 80:20 Lifestyle Program. To learn more about the 80:20 and how to get access to exclusive recipes and more healthy lifestyle content, click here.
We hope you enjoy this recipe! Do you have a favorite recipe you’d like us to give a healthy makeover? Let us know in the comments below. We love hearing from you!
Coconut Glazed Halibut with Butternut Curry Sauce
Yield: 4 servings
- 4 TB. coconut oil, separated
- ½ yellow onion, roughly chopped
- 2 cups butternut squash, peeled and rough chopped
- 2 tsp. yellow curry powder
- 1 14 oz can full fat coconut milk
- 4 4-oz halibut fillets, skin optional*
- 2 large bunches of Swiss chard, remove stems, roughly chopped
- 2 TB. coconut aminos
- Pinch of sea salt
To make the butternut puree, add 2 tablespoon of coconut oil, chopped onions and butternut squash to a medium-sized skillet. Sauté on low until squash is tender but not very brown, stirring regularly. Add curry powder and coconut milk. Carefully transfer to a blender. Puree until creamy. Add a pinch of sea salt to taste.
To make Swiss chard, heat 1 tablespoon of coconut oil in a large pan, add chopped chard. Sauté until wilted and tender. Finish with coconut aminos, adding more to taste.
To prepare the halibut, heat a cast iron or nonstick skillet to medium-high heat. Season halibut with salt on each side. Add 1 tablespoon of coconut oil to the pan followed by fillets. Cook until opaque in the center, about 3-4 minutes per side depending on thickness. Avoid over flipping, let fish cook until finished before turning it to avoid the fish falling apart.
To assemble serve a generous amount of the butternut curry puree on the bottom of the plate or bowl followed by a heap of greens, top with halibut.
Optional: Garnish with sprouts, pea tendrils, reduced balsamic or roasted vegetables.
*NOTE: Sometimes halibut can be hard to find. Feel free to substitute your favorite white fish in place of the halibut if needed.