home mahi-mahi almandine
   

Orange Crusted Halibut with Purple Cabbage and Asparagus

Orange Crusted Halibut with Purple Cabbage and Asparagus

Ingredients

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

 

Ingredients

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.  

Fitness In Training – Recipe Disclosure: I hereby for myself my heirs, executors and administrators, waive and release any and all rights and claims for damage I may have against Fitness In Training and Dan Hφering and my involvement with coaching and using the recipes for my food preparation and food consumption. Preparing, cooking and eating food has inherent risks; risks in the form of incorrect preparation with raw meats, (viruses and bacteria), (spreading the virus or bacteria to other foods being prepared); choosing not to wash counters and hands with the proper cleaning solutions ridding the bacteria or virus risk to myself or others. Using sharp knives also poses a big risk when chopping various foods – serious injury may result. over cooking or undercooking the foods and not adhering to using food thermometers properly. Any recipe using foods eaten in large quantities, without regard to portion control may cause accumulation of body weight in the form of stored fat and ultimately obesity, heart disease and other overweight issues that are dangerous to my health. over eating any food can cause unwanted weight gain, indigestion and allergies. It is the sole responsibility of the user (food preparer) to be aware and use common sense regarding proper portion size and chosen ingredients used to prepare the foods. Fitness In Training offers these recipes as a courtesy and does not promise weight management through using any of the recipes dispersed herein. By using this recipe you agree to this disclosure.