Pumpkin Seed Crusted Halibut
½ tsp. coriander
¼ cup raw pumpkin seeds
1 tbsp. coconut oil
1 pound wild halibut filet, cut into 2 pieces
2 pats pasture butter
1 tbsp. chopped parsley (optional)
Preheat the oven to 350 degrees.
Add the coriander to the pumpkin seeds, then chop in a food processor or grinder, being careful to avoid a flour-like texture.
Spread the coconut oil over the bottom of a baking dish.
Dredge the halibut through the coconut oil so that all sides of the fish are lightly coated.
Cover the fish with the pumpkin seeds to lightly coat the top and sides.
Add one pat of butter to the top of each piece of fish.
Bake the fish 10 minutes per inch of thickness, until it’s flaky.
Squeeze lemon juice on each piece of fish and sprinkle with parsley.
Garlic Kale and Cauliflower
1 tbsp grapeseed or coconut oil
1 tbsp garlic, minced
4 cups cauliflower, chopped into small florets
6 cups kale
½ cup water
Turmeric, sea salt and pepper
Heat the oil in a sauté pan on medium heat.
Add the garlic and cauliflower.
Sauté until the cauliflower starts to soften.
Add the kale and water.
Cover and steam until the kale is tender and the water evaporates, about 3-4 minutes.
Option to add spices, to taste.