Orange Crusted Halibut with Purple Cabbage and Asparagus
1-cup whole grain bread crumbs
One good-sized handful of organic parsley remove stalks
One large Orange remove rind using hand held grater
1 tsp of chili powder
2 tbsp of cold pressed olive oil
Fresh ground pepper and a bit of salt
1 to 2 pounds of fresh halibut (steaks or fillets) or other white fish of your liking
Prep and Cooking
Preheat oven to 300 degrees C.
Crush or food processor, bread to fine crumbs
Remove stalks from parsley using leaves only and finely chop
Remove rind of orange using handheld grater finest setting
In medium sized dish or bowl, add breadcrumbs, mix in parsley, chili powder, orange rind, salt, pepper
Lightly coat fish with olive oil (rub into fish), both sides
Add fish to orange breadcrumb mix, coat both sides
Place in oven in cast-iron skillet or glass baking dish in for approximately 15 to 20 minutes or until just done. Do not over cook
Purple Cabbage and Asparagus
One head of organic purple cabbage, cut into five crescents
One large handful of organic asparagus bottoms clipped
½ cup filtered water
1 tbsp of teriyaki sauce
Ό fresh-squeezed lemon
Fresh ground pepper
Wash veggies well
Prep and Cooking
Heat skillet to medium heat add water, teriyaki, squeezed lemon, pepper, stir well. Add veggies and cover for approximately 12 minutes or until just done, do not over cook
Time the veggies to coincide with the completion of the fish in the oven.
Serve as pictured and enjoy.
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