Halibut With Artichoke & Parsley Coconut Sauce

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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11 Comments Add yours

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