4 Alaska wild halibut fillets (at least 6 ounces per piece)
1/2 cup almond flour
1 teaspoon of Himalayan salt
1 pinch of cayenne pepper
1 tablespoon curry powder
3 tablespoons of coconut oil
3 tablespoons freshly squeezed lemon juice
1 head of broccoli
1 head of cauliflower
1/2 pound green beans
1 tablespoon chopped fresh ginger
1 1/2 teaspoons cumin seeds
1/2 teaspoon of black mustard seeds
1 teaspoon of turmeric
Mix the almond flour, salt, cayenne pepper and curry, on a plate.
Beat the fish in the mixture, to cover both sides.
Heat two teaspoons of coconut oil over medium heat in a pan. Add the fish in the pan and cook both sides for about 5 minutes.
Remove from pan and serve with vegetables.
To prepare the vegetables:
Cut broccoli and cauliflower into florets.
Heat a teaspoon of coconut oil in a large skillet. Add the ginger, cumin seeds and mustard seeds, and sauté over low heat, until the seeds “burst”.
Add the broccoli, cauliflower, green beans and turmeric in the pan. Add a pinch of salt and sauté over low heat. Stir frequently until all the vegetables are tender.
Remove from heat and garnish with cilantro.
This recipe yields 4 servings.