The last few weeks I’ve spent a lot of time in the kitchen cooking clean meals that are healthy but also delicious and look good too! So be on the lookout for more ideas coming to the blog!
Today’s dinner idea was sooooo incredibly good. And aside from the Beurre blanc sauce that I made to accompany the fish (sparingly) it was a super clean meal!
Macadamia Nut Crusted Halibut
I topped the Halibut with a Mango, Pineapple, Jalapeño and Cilantro salsa, and served it with Sweet Potato Mash and Grilled Brussel Sprouts!
For the halibut:
- Begin by filleting the skin off of the fish (unless you like it on.. it grosses me out so I ditch it asap!)
- I used several cups of unsalted/sweetened macadamia nuts (which was too much so I’d say 1.5 cups is enough to lightly coat a pound of fish)
- Several dashes of Flavor God lemon garlic seasoning
- I used our Ninja blender to chop the nuts and mix the seasoning in, then place the chopped nutty mixture in a large bowl
- Lightly salt the fish with sea salt and any other seasoning you want.
- Using a cooking brush lightly brush 1 piece of fish at a time with coconut oil
- Place the fish in the bowl of chopped macadamias, pressing lightly until covered. Repeat with remainder pieces of fish.
- Put about 1 TBS (more or less) of coconut oil in a pan and heat on medium high.
- Once heated, place the halibut filets in the pan and cook until browned on each side and most of the skin is no longer raw looking (that’s a description right? sorry!)
- Place the halibut pieces on an oven safe baking dish at 450 degrees for about 8 minutes or until the meat easily flakes apart.
For the Beurre Blanc Sauce (if you feel like being a little naughty 😜)
- 3/4 cup white wine
- 1 medium sized lemon squeezed (not to exceed 1/4 cup, it goes a long way!)
- Shallot or garlic to your taste
- 1 stick of cold butter sliced or cubed
- 1.5 TBS of heavy whipping cream
- On medium high heat simmer the wine, and shallot or garlic and lemon until it gets thick (usually around 10 minutes or so)
- Once it’s thick, add the cream and a couple chunks of butter
- Then slowly add in the remaining butter, continue stirring
- Right before you serve your dinner you can add a couple dashes of dill to give it some color and added flavor!
- Cut the stubby ends off
- Slice in half
- Place in bowl
- Toss with olive oil or coconut oil (just enough to lightly coat all the veggies)
- Season with whatever you feel like, I always use some variation of Flavor God seasons, like everything spicy and garlic and toss to combine
- Place in a prepared layer of aluminum foil and sprinkle a bit off water on them to prevent them from drying out too much. Try to make sure each piece is flat and touching the foil if you like the blackened areas to show
- Grill for about 20ish minutes. Keep a close eye tho they can over cook easily!
- Peel 2-3 sweet potatoes
- Cube them and place them in a pot filled with water
- Boil until tender (easily pierced with a fork)
- Drain and place in a serving bowl
- Mash with fork (I usually add a few pinches of coconut sugar or few drops of maple syrup)
This entire meal took about 40 minutes so it’s pretty quick if you now how to be efficient with cooking (see, efficiency is very important 😆)
When I put this meal, including the oils into myfitnesspal the Macros were as follows:
Hope you enjoy! It was what you might call “hubby” and “kid” approved 😋
–Beach Body Bliss 🌴