Keto Tempura Broccoli with White Wine and Caper Halibut

Ladies and gentlemen, boys and girls, I invite you to delight in *the most* delicious date night dinner!

Tender and flakey halibut fillets with a white wine and caper sauce, with keto tempura broccoli!

Now wait a minute…how is tempura made keto??

The answer, my friends — is almond flour!

That’s right! My broccoli florets are dredged in egg and almond flour, giving them the most delicious, hearty nutty flavor!

They were so delicious – I had to refrain from eating the entire baking sheet of those delightful little poppers!

This entire meal is Specific Carb Diet friendly, gluten free, keto and paleo!

And 100% A SHOW STOPPER!

Here’s What You Need: (Serves 2)

Tempura Broccoli
1 head broccoli, cut into florets
1 cup almond flour
1/8 tsp salt
pepper
1 egg, beated

1 lb halibut, cut into two filets
Olive oil
Lemon
Fresh thyme
Salt and pepper

4 stalks kale, massaged in olive oil, salt and lemon juice
OR
1 cup wild rice, cooked in vegetable stock, per package directions (Keto/SCD omit)

Sauce:
1 shallot, minced
2 Tbsp shallots
1 smashed garlic clove
2 Tbsp EVOO
3 Tbsp white wine (A good one that you would drink!)
Black pepper

Tools:
2 Baking sheets
Two small bowls
Nonstick tinfoil
Small skillet
Good chef’s knife (This is the one I use and love!)

Directions:
Preheat oven to 400 degrees.

For the broccoli, you’re going to want to set up a “breading station.” Place a baking sheet lined with nonstick tinfoil, next to two bowls: one filled with your almond flour, seasoned with salt and pepper; and the other bowl filled with a beaten egg, seasoned with salt and pepper.

The tempura: Dip a broccoli floret in the egg, then transfer to the almond flour, and with a fork, toss to coat. Place on the baking sheet. Repeat until all the ingredients are used up. Drizzle or spray with olive oil, and bake for 40 minutes, flipping once halfway through. (These can be made ahead of time and reheated in the oven for 4 minutes, right before serving).

Meanwhile, cook your rice, per package direction — using stock instead of water. OR – massage your kale with olive oil and salt, if using.

Line a baking sheet with nonstick tinfoil. Place your two filets on the sheet. Sprinkle with salt and pepper. Place a sprig of thyme, along with a slice of lemon on top of each filet, and the squeeze the juice from the other half of the lemon over top. Bake for 15- 18 minutes, until the internal temperature reaches 145 degrees.

Meanwhile, make your sauce. Heat 2 Tbsp EVOO in a small nonstick pan. Add your shallots and smashed garlic and cook for about 6-7 minutes, until translucent. Then, add your capers and let those cook for about one minute. Then, deglaze with 3 Tbsp of a good white wine. (One that you would drink). Cook for one more minute, remove the garlic clove, and set aside.

To serve, place a bed of rice or kale on the plate. Top with your almond flour tempura broccoli, and halibut fillet. Then, drizzle with half of your white wine and caper sauce. Enjoy!

Oh my gosh, I cannot begin to express how much we loved this meal.

First — the FISH! Halibut is a great variety of fish, no matter which way you slice it. It’s meaty, yet while still being tender and flakey. And the flavor is so light and almost sweet!

So that, paired with the beautiful white wine sauce — it is such a delicate flavor, I love it. Coupled with background note of thyme, and the slightly briny *pop* from the capers — it is utter perfection on a plate.

And then the Broccoli Tempura!!

Ok, if you’re gluten free, then you KNOW, that if there’s one thing in the world that you miss, it is FRIED FOOD!

I’m serious — tempura anything, funnel cakes, french fries, egg rolls — I mean there’s really nothing quite like golden brown, delightfully crispy, fried food.

Well — my broccoli tempura hits that spot! Now listen, you’re not going to get that airy, crispy shell that we know and love from the deep frier, but the flavor of breaded and fried goodness definitely shines through in this broccoli tempura!

And the fact that it’s made with almond flour gives it a nuttiness that is irresistible! Because when it is baked in the oven, the almonds toast, giving — not only the kitchen a delicious aroma — but also your tempura this wonderful flavor of roasted nuts!

Oh my my my, it is SO divine!

This meal was a 10/10. Truly. I cannot wait to make it again! And Steven too — we both cleaned our plates!

So make this tonight, let me know what you think! And for more delicious recipes videos, check out my Pinterest page !

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