coconut glazed halibut

WITH BUTTERNUT CURRY SAUCE

An all-time favorite in the Conscious Cleanse community, this recipe is sure to impress your guests! Halibut, high in brain-boosting omega-3 fatty acids, pairs beautifully with the flavorful, warming curry sauce.

Yield 4 servings
Prep Time 15 minutes
Cook Time 40 minutes
80:20

4 tbsp coconut oil, divided

½ yellow onion, roughly chopped

2 cups cubed butternut squash

2 tsp yellow curry powder

1 (13.5oz) can full-fat coconut milk

Himalayan pink salt, to taste

2 large bunches Swiss chard, stems removed, roughly chopped

2 tbsp coconut aminos

4 (4oz) halibut fillets, skin on (see note)

To serve (optional)

Microgreens or pea tendrils

Reduced balsamic vinegar

Roasted carrots

1   To make the sauce, in a medium skillet, heat 2 tablespoons oil over low heat. Add the onions and butternut squash, and cook until the squash is tender but not very brown, stirring frequently. Stir in the curry powder and coconut milk. Carefully transfer the squash mixture to a blender. Purée until creamy. Taste and add salt as needed. Set aside.

2   In a large pan, heat 1 tablespoon oil over medium heat. Add the chard and sauté until wilted and tender. Finish with coconut aminos, adding more to taste. Set aside.

3   Heat a cast-iron or nonstick skillet over medium-high heat. Season the halibut with salt on each side. Add the remaining 1 tablespoon oil to the pan, and swirl to coat. Place the halibut in the pan skin side down. Cook for 5 minutes, flip fish, and cook for another 3 minutes or until fish is opaque in the center.

4   To assemble, place a generous portion of the butternut sauce on a plate followed by a heap of chard. Top with halibut and microgreens, balsamic, and roasted carrots, if using.

note

Sometimes halibut can be hard to find. Feel free to substitute your favorite whitefish in place of the halibut if needed.

coconut glazed halibut