Sometimes, I throw a quick weeknight dinner together and it ends up being something quite amazing! In the words of my wife, it was “restaurant quality”. She’s a big time foodie, so i felt pretty awesome about that compliment! I can’t wait for you to taste the blend of coconut and ghee with the ginger and fresh parsley. It’s bright and fresh and the tender flake of the fish is perfect with the delicate squash noodles. Although there may seem to be a lot of steps, this recipe is simple and fast to prep and prepare. If you cannot find fresh halibut, any white fish will do. Mahi Mahi, Ono, Wahoo even a good Alaskan Cod will taste delicious with this sauce. You could also try this with scallops or shrimp.
Pacific Halibut with Squash Noodles and Lemon Coconut Ghee Sauce
- 4, 4-6oz servings, Pacific Halibut or other white fish
- 2-inch piece fresh ginger, grated with a fine microplane or another fine grater
- ½ cup chopped fresh parsley
- Salt and pepper
- 1/2 cup white wine or chicken stock
- 3 tablespoons ghee or grass-fed butter
- 3 tablespoons coconut cream*
- Juice of one lemon, or 2 T lemon juice
- 1 tablespoon finely chopped parsley
- Salt and Pepper
- 4 medium or 2 large yellow summer squash, spiralized
- 2 tablespoons ghee
- Salt and pepper
- Generously season the fish with salt and pepper
- Rub both sides with the freshly grated ginger
- Sprinkle both sides with the chopped fresh parsley
- Let fish sit in the refrigerator covered for 20-30 minutes to absorb flavors.
- When the fish is ready, heat a cast iron grill pan or heavy duty skillet to medium heat.
- Sear on one side and let cook until it is golden brown. Flip over to the other side and cook about 5 minutes or until done. Fish will be firm, white and flaky. Time will depend on the thickness of the filets.
- While the fish is cooking, heat a large stainless-steel skillet to high.
- Add the ghee and the spiralized squash noodles.
- Cook, tossing gently in the pan, 3-5 minutes until al dente done.
- Season with salt and pepper
- Take out of the pan and set aside in a large bowl.
- With the same pan from the noodles over low to medium heat, melt the ghee or butter and coconut cream, whisking together.
- Add in the wine and lemon juice, whisking to blend for 2 minutes while simmering, stirring constantly so it thickens slightly. Add more wine or broth if sauce is too thick.
- Stir in fresh parsley and season to taste with sea salt and pepper.
To assemble your plate
- Place a pile of squash noodles on the plate.
- A serving of fish goes right on top
- Spoon sauce directly over the fish.
*Coconut Cream: Place a regular can of coconut milk and put it in the refrigerator overnight. When you open the can, the “coconut cream” will have hardened and will be at the top of the can. Save this part for your ingredients. Use the remaining liquid in a smoothie!
Dinnerware by Lucy O’Neill Ceramics, Parker, CO
Our beloved potato salad. Summertime picnics and backyard cookouts are not complete without this family favorite. As with any salad, this one is only as good and healthy as the ingredients used to create it. That is why we start with the creamy and dense organic red potato and layer in the crisp green celery, onions, fresh dill and mix it all up with tangy lemon juice and a Paleo mayonnaise made with avocado oil and cage free eggs. Sadly, America’s favorite mayonnaise brands contain inflammatory oils such as soybean or canola oil in addition to modified food starch and even sugar. Primal Kitchen mayonnaise is available at your local market or on Amazon. You can also get adventurous and make your own! Although fresh dill can be tough to find, I encourage you to seek it out! The fresh flavor of dill really makes this dish pop with flavor.
Summer Fresh Potato Salad
- 1 ½ pounds of small, organic red or Yukon gold potatoes
- 3 ribs celery, diced
- 2 green onions, thinly sliced
- 1 heaping tablespoon fresh dill, chopped finely
- Juice of half a lemon
- ½ cup paleo mayonnaise (Primal Kitchen or homemade)
- 1 tablespoon Dijon mustard
- Freshly ground pepper
- Sea Salt
- Wash potatoes and place in large stock pot. Cover with cold, filtered water and a teaspoon of sea salt for boiling.
- Boil for 15 minutes or until tender. Careful to not overcook.
- Drain in a colander and let cool in the refrigerator.
- In a large bowl, mix together the celery, green onions, fresh dill, lemon juice, mayonnaise and mustard.
- Cut cooled potatoes into fourths or bite size wedges.
- Add the potatoes to the mayonnaise mixture and toss well.
- Season generously with sea salt and fresh pepper, mix to combine.
- Chill in the refrigerator for an hour before serving.
Aren’t there days you just want take out? You know what it looks like….the empty stare into the refrigerator and the pantry. This is quick, I promise. And simple too. Frozen shrimp is easily defrosted under some cool water in a colander. Veggies are diced, super quick. Ginger grated, garlic smashed, parsley chopped and 10 minutes later you throw it in a pan and BAM! Ginger Shrimp – take out style. Besides the delish-factor, shrimp are pro-thyroid! Loaded with protein, vitamin D, vitamin B3, selenium and zinc, these little babies are a superfood for healing metabolism. Do yourself a favor, skip the little white boxes and savor the big flavor and big nutrients of this fast real food dish!
- 1 pound fresh or frozen shrimp, peeled and deveined.
- 2 large carrots, small diced
- 1 red pepper, diced
- 1 lemon or orange (zest the skin to make 1 teaspoon, slice in half and juice)
- 2 inches’ fresh ginger, grated with a micro-plane or fine grater, or finely diced. Approximately 2 teaspoons.
- 1 clove garlic, finely minced (about 1 teaspoon)
- 1 cup fresh flat-leaf parsley, finely chopped – more if desired.
- 2 tablespoons refined or extra virgin coconut oil
- 4 tablespoons coconut aminos (I use Coconut Secret brand)
- 1 -2 dashes fish sauce for extra umami (use Red Boat)
- Sea Salt and Pepper to taste
- Prep all ingredients in advance so you are ready to roll, this is a speedy cook time!
- Rinse the shrimp in a colander, pat dry and season with sea salt and pepper.
- Heat 1 tablespoon coconut oil on medium-high. Add the shrimp in a single layer and cook partially until one side is seared, about 1 minute. Flip and sear the other side of each shrimp, about one more minute. No need to cook all the way through yet.
- Remove to a plate or bowl and set aside.
- Turn the heat down to medium and let it cool off a bit. Add the remaining coconut oil.
- Add carrots and peppers. Cook 5 – 10 minutes until almost tender.
- Add ginger and garlic, lemon or orange juice, zest, parsley, coconut aminos and fish sauce.
- Toss the shrimp pack into the pan and cook for another minute until shrimp is cooked through. Do not overcook – shrimp are best tender!
- Season with any addition salt, pepper and coconut aminos to taste.
Inspired Bite: Swap out the flat leaf parsley and instead use cilantro and kick the flavor up a notch!
Cook’s Notes: Get creative with your veggies – don’t have peppers? Use diced zucchini. Don’t have carrots, use celery. You get the idea. ?
Serving Suggestions: Serve over zucchini noodles or with a simple mashed baked sweet potato.