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Orange Crusted Halibut with Purple Cabbage and Asparagus

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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