3 cups small broccoli florets

1/4 cup finely ground almonds

2 teaspoons minced fresh tarragon or basil (or 1 teaspoon dried)

1 pound halibut filets (cut into 4 filets), rinsed and patted dry

1 tablespoon extra-virgin olive oil or unrefined organic coconut oil

1/2 cup organic chicken broth

1/3 cup lemon juice

1/4 teaspoon sea salt

1/4 teaspoon ground black pepper


Steam broccoli until slightly tender, but not soft. While broccoli is cooking prepare the fish. In a pie plate, mix together ground almonds with herbs. Coat each halibut filet with the almond herb mixture.  Heat oil in a large skillet over medium heat. Cook halibut filets for about 4 minutes on each side. Transfer to a serving dish and cover loosely to keep warm. Add chicken broth or fish stock to skillet. Use a wooden spoon to scrape up any bits that may still be stuck to the pan. Add the cooked broccoli, lemon juice, sea salt, and black pepper. Toss gently to combine. Remove cover  from warm halibut filets and spoon broccoli and sauce on top.

You may serve garnished with fresh or dried herbs.


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