Halibut with Artichoke & Parsley Coconut Sauce
Yields: 4 Servings
Time: 15 Minutes
(8 Item Recipe)
Ingredients:
4 Wild Halibut Fillets (5 oz portions)
1 Tablespoons Extra Virgin Olive Oil
2 Green Onions
1 Cup Organic Artichoke Hearts (I steam them fresh)
1/2 Cup Organic Coconut Milk
2 Tablespoons Vegan Butter
1 Organic Lemon, cut into wedges
2 Tablespoons fresh organic parsley
Directions:
Preheat oven to 425. Spray baking dish with non-stick cooking spray. Add halibut and roast until desired temperature reached and done. In food processor while halibut is cooking take artichokes and green onions and pulse to a rough chop. In small pan take artichoke hearts, green onions, parsley, and coconut milk bringing just to a boil, remove from heat. Add vegan butter. Season with sea salt and pepper. Spoon mixture over cooked halibut or serve on side based on preference. Serve with lemon wedge.
Note:
You can pan sear, bake or grill halibut based on your preference.
As soon as halibut is done accompany with sauce either on side or topped with sauce over fish.
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