Moroccan Style Halibut
I chose the perfect combination of aromatic herbs and spices in this Moroccan Style Halibut. I want you to load up on all those fresh herbs and spices; they really help to break down foods, lightening the load on your liver and pancreas. Remember, food is medicine!
Metabolism Revolution - Part 2 | Serves 1
Prep time: 20 minutes | Total time: 20 minutes
INGREDIENTS MEAL MAP A
4-ounce halibut fillet, 1 inch thick
Sea salt
Freshly ground black pepper
1/4 teaspoon ground cinnamon, divided
1/8 teaspoon cayenne pepper, divided
2 tablespoons olive oil, divided
2 large carrots, peeled and cut into matchsticks (about 2 cups)
1/2 tablespoon fresh lemon juice
1/2 teaspoon finely grated lemon zest
1 tablespoon thinly sliced fresh mint
MEAL MAP B ADAPTATIONS
4 large carrots, peeled and cut into matchsticks (about 4 cups)
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon zest
1-2 tablespoons thinly sliced fresh mint
MEAL MAP C ADAPTATIONS
8-ounce halibut fillet, 1 inch thick
Sea salt
Freshly ground black pepper
1/2 teaspoon ground cinnamon, divided
1/4 teaspoon cayenne pepper, divided
2 tablespoons olive oil, divided
4 large carrots, peeled and cut into matchsticks (about 4 cups)
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon zest
1-2 tablespoons thinly sliced fresh mint
DIRECTIONS
- Sprinkle both sides of the fish with salt and pepper, then with half of the cinnamon and cayenne. Heat 1 tablespoon olive oil in a heavy medium skillet over medium-high heat. Add the fish. Cook until brown and just opaque in center, 4 to 5 minutes per side. Transfer the fish to a plate.
- Add the remaining 1 tablespoon oil, carrots, lemon juice, and lemon zest to the pan. Sprinkle with salt, pepper, and the remaining cinnamon and cayenne. Toss to blend. Cover and cook over medium-low heat until the carrots are just tender, about 5 minutes. Mix in the mint.
- Mound the carrots on the fish and serve.
I chose the perfect combination of aromatic herbs and spices in this Moroccan Style Halibut. I want you to load up on all those fresh herbs and spices; they really help to break down foods, lightening the load on your liver and pancreas. Remember, food is medicine!
Metabolism Revolution - Part 2 | Serves 1
Prep time: 20 minutes | Total time: 20 minutes
INGREDIENTS MEAL MAP A
4-ounce halibut fillet, 1 inch thick
Sea salt
Freshly ground black pepper
1/4 teaspoon ground cinnamon, divided
1/8 teaspoon cayenne pepper, divided
2 tablespoons olive oil, divided
2 large carrots, peeled and cut into matchsticks (about 2 cups)
1/2 tablespoon fresh lemon juice
1/2 teaspoon finely grated lemon zest
1 tablespoon thinly sliced fresh mint
MEAL MAP B ADAPTATIONS
4 large carrots, peeled and cut into matchsticks (about 4 cups)
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon zest
1-2 tablespoons thinly sliced fresh mint
MEAL MAP C ADAPTATIONS
8-ounce halibut fillet, 1 inch thick
Sea salt
Freshly ground black pepper
1/2 teaspoon ground cinnamon, divided
1/4 teaspoon cayenne pepper, divided
2 tablespoons olive oil, divided
4 large carrots, peeled and cut into matchsticks (about 4 cups)
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon zest
1-2 tablespoons thinly sliced fresh mint
DIRECTIONS
- Sprinkle both sides of the fish with salt and pepper, then with half of the cinnamon and cayenne. Heat 1 tablespoon olive oil in a heavy medium skillet over medium-high heat. Add the fish. Cook until brown and just opaque in center, 4 to 5 minutes per side. Transfer the fish to a plate.
- Add the remaining 1 tablespoon oil, carrots, lemon juice, and lemon zest to the pan. Sprinkle with salt, pepper, and the remaining cinnamon and cayenne. Toss to blend. Cover and cook over medium-low heat until the carrots are just tender, about 5 minutes. Mix in the mint.
- Mound the carrots on the fish and serve.
