Almond Crusted Halibut with Cauliflower Mash
Day 26 of Whole 30: To be honest, I'm quite disappointed that that legendary tiger blood is not flowing through my body nor the husband's. He is always telling me how tired he feels. I wonder if it's because his body is actually burning fats and glucose from the food we eat rather than the
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 cup 8 tbsp almond meal
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp parsley flakes
- Zest of 1 lemon
- 4 fillets of wild caught halibut (I got mine from The Alaska Guys)
- 1 tbsp ghee
- Salt and black pepper
- 500 g asparagus (tough ends trimmed)
- 2 tbsp olive oil
- Salt and black pepper
- 1 kg cauliflower (cut into florets)
- 3 cloves garlic
- 1 tbsp ghee
- Salt and black pepper
- Lemon wedges
Instructions
- 1
Almond Crusted Halibut
- 2
Preheat oven to 200C.
- 3
Mix together all the ingredients for almond crust.
- 4
Place fish on parchment paper, and brush the top with ghee.
- 5
Spoon 2 tbsp of almond topping on top of fish, and pat it to spread it across the top evenly.
- 6
Bake 10-12 minutes at 200C.
- 7
Roasted Asparagus
- 8
Place asparagus on baking tray, single layer.
- 9
Drizzle olive oil, then season with salt and pepper.
- 10
Shake pan to coat asparagus with oil and seasoning.
- 11
Bake for 18-20 minutes at 200C.
- 12
Cauliflower Mash
- 13
Bring a large pot of water to boil, and season with salt.
- 14
Add cauliflower and garlic.
- 15
Cover and cook for 12 - 15 minutes, until cauliflower is tender.
- 16
Drain well, and return to pot pan.
- 17
Add ghee, season with black pepper & more salt (if needed).
- 18
Using a stick/immersion blender, blend until smooth and creamy.
- 19
To serve
- 20
Plate up and serve with lemon wedge.