Happy Wednesday my friends!
I hope you all are having a fabulous week.
I’ve got a show stopping recipe for you tonight!
Introducing my Cajun Halibut with Mushroom Grits!
When I tell you I almost licked the plate, I mean it!!
The fish was SO succulent and flakey, but the grits were what took it over the top! Nutty, rich, earthy — simply divine.
Now – let’s get one thing straight, first: these are not cornmeal grits. These are cauliflower grits, which means that this recipe is not only Specific Carb Diet friendly, but it’s also Keto, Paleo and Gluten Free!
And this recipe comes together in a snap.
SO LET’S GET COOKING!
Here’s What You Need: (Serves 2)
1 lb halibut (cut into 2 filets)
Old Bay seasoning
1 bundle of asparagus
1 Tbsp EVOO
1 package cauliflower rice
8 baby bella mushrooms, sliced
1 cup frozen green peas
1 shallot, small dice
1/2 red onion, small dice
4 garlic cloves, minced
1 tsp Oregano
Salt and Pepper
Toasted Pine Nuts
Large Nonstick Frying Pan
Good Chef’s Knife (This is the one I use and love)
Preheat oven to 400 degrees F.
On a tin-foil lined baking sheet, drizzle your asparagus with 2 Tbsp EVOO, salt and pepper and bake for 30 minutes until golden and crispy.
Next, place your halibut filets on a tinfoil lined-baking sheet. Drizzle with olive oil, and evenly sprinkle the top with a healthy portion of Old Bay seasoning. (It has salt in the spice mix). Crack some black pepper on top, squeeze the juice of half a lemon over top, and bake for 14-18 minutes, until it has reached an internal temp of 145.
Meanwhile, saute your onion, shallots and garlic in EVOO, salt and pepper and oregano for about 3-5 minutes over medium-high heat. Add your mushrooms and let them cook for about 5 minutes. Then, add your frozen peas, and let them cook for about 3 minutes. Then, add your cauliflower rice, and cook for another 3 minutes, until it has just cooked through. (You don’t want it to get mushy.)
To plate, place a bed of the cauliflower grits on the plate. Top with a few asparagus spears and one halibut filer. Garnish with toasted pine nuts.
OH MY WORD this was amazing!
There’s something so delicious about cauliflower grits — they take on this nutty flavor that is unlike anything else! And it pairs so beautifully with the earthy, meaty mushrooms and the sweet green peas.
But the halibut stole the show! This is definitely a “special occasion” fish – and boy was it worth it!
It has such a delicately sweet flavor – not “fishy” at all. It was the perfect vessel for the warm, cajun spiciness! I just LOVE Old Bay seasoning. I use it literally every day in one way or another.
And it really sings in this recipe.
So do yourself a favor and MAKE THIS DISH! It is such a treat, and a special way to show someone you care!
Oh! And the leftovers are awesome too!
OK! Until tomorrow!
“This is what the Lord says to these bones: I will make breath enter you, and you will come to life.” Ez 37:5
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