Foil Baked Halibut

If you are like me, you may not be the biggest fan of fish. I want to love it, I really do. I keep trying! And then I keep not liking it as I had hoped for. Well, this recipe changed my mind! I think it could for you too!

I have been wanting to incorporate more wild caught fish into our lives. You know, best way to get more of those healthy omega-3 fatty acids. And for some variety in our diet. I'll never get on Master Chef not knowing how to cook fish!  

My son has a fascination with seafood and requests it constantly. So, I decided to make a foil wrapped fish for a few reasons. 

1. I don't know how to cook fish! At all.
2. No mess! You stick everything in parchment and foil and literally no clean up!
3. No fishy smells in the house from cooking it.

What a delicious surprise this was! I loved it! My son ate all of his, part of mine and part of his dads! And, my husband loved it. This recipe is now on my monthly list! So easy to vary up as well!

If you make this, please let me know how you liked it in the comments!

Dinner for 2 (Or 3 if you have a little one too.)

Ingredients:

• 2 healthy servings of fresh wild caught Halibut (no skin)
• 2 red potatoes thinly sliced
• 12 asparagus spears 
• 2 garlic cloves diced
• 4 TBS of grass-fed butter
• Pink Himalayan salt to taste
• Pepper to taste
• 1/4 tsp dried Parsley

Directions:

• Preheat oven to 350 degree.
• Place 2 large sheets of foil or parchment on flat baking pan.
• In a small pan, melt butter, garlic cloves and salt
• Layer potatoes in the middle of foil
• Layer asparagus on top of potatoes

• Spoon half of butter over vegetables
• Season with salt and pepper
• Layer Halibut onto of seasoned veggies
• Spoon remaining butter onto of fish

• Add pepper and parsley to fish
• Wrap all sides of foil around fish

• Bake for 30 minutes or until internal temp is about 145 degrees and WALLAH.

So good you will forget to take a picture before devouring it all!

OOPS!

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Cauliflower Puree with Pork Chops

Cauliflower maybe on of the most boring veg EVER!

But not how I make it!

 For me, eating raw of steamed cauliflower just is blah. Boring, and not tasty enough to make....Ever. Food needs to be tasty in my opinion. Now Roasting it or making Puree is a different story! DELICIOUS! This may make your kitchen smell like someone ate too many beans during steaming, but once you make the puree and serve it it's fantastic!

This is a quick 20 minute meal. A go to weeknight meal at my house. You can use the pork chop recipe with chicken as well. So versatile. Try it both ways!

Serves 3

Cauliflower Puree

Ingredients;

 1 head of fresh cauliflower

 1 Tbs of grass-fed Butter
 1 Tbs Milk
 Dash Pink Himalayan Salt
 Dash Cracked Pepper

Directions;

• Cut florets from thick stems and wash thoroughly
• Steam until very tender
• Place steamed veg in Blender

• Add Butter, Milk, Salt and Pepper
• Puree until smooth
• Serve hot

Pork Chops
Ingredients;

• 4-small 4oz thin pork chops
• 1.5 tbs Dijon Mustard
• 4 oz Panko
• Pink Himalayan Salt
• Cracked Pepper
• 2 Tbs Ghee

Directions;

• Coat both sides of chops with Dijon mustard
• Season with Salt and Pepper

• Cover both sides of each chop with Panko (Japanese breadcrumbs)

• Heat nonstick fry pan on medium high while you season chops. Add Ghee to pan. Once pan is VERY Hot,  fry the chops until golden brown on each side. (About 4 mins each side pending on thickness of chops) Make sure to cook the pork all the way through. It should only slightly pink if at all. 
• If the chops are thick, brown each side then place pan with chops in oven on 400 degrees and cook for another 3-4 minutes. Make sure you are using a pan that is safe to place in oven. Otherwise put chops on a baking sheet.
• Serve warm

Simple, FAST and easy!
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