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Cooking fish has never been my specialty, but when I was a paleo chef in Los Angeles the most requested meal plans always included a fish dish. So, at one point, I spent several weeks perfecting a halibut recipe that proved to be delicious and always well received by anyone I share it with. In fact, it became the crowd favorite during my chef years.
The secret to this halibut dish is in infusing the oil with the citrus and spices first, then finishing the dish in the oven (a practice usually reserved for Indian-style cooking). Infusing the oil makes this a simple, elegant recipe that works with many combinations of fruit and fish.
So, have fun and experiment with this one — use your favorite white fish instead of the halibut and use whatever citrus you have on hand — the only limit is your imagination.
Citrus and Bay Leaf Infused Halibut
Have fun and experiment with this one — use your favorite white fish instead of the halibut and use whatever citrus you have on hand — the only limit is your imagination.
- 1 bay leaf
- 1 lemon and/or orange
- 1 halibut fillet or white fish of your choice
- 1 tablespoon red palm oil or fat of your choice
- Pink Himalayan Sea Salt
Heat oven to 350 degrees Fahrenheit.
Heat cast iron over medium heat. Add 3-5 lemon and/or orange slices, bay leaf, and oil.
Heat for 5 minutes, turning lemon/orange slices half way through.
Add fish on top of lemon/oranges and bay leaf. Cover with a lid and cook for 3 minutes.
Place cast iron in oven and cook for another 3-5 minutes until done.
Serve with lemon slices on top of fish (and/or your favorite WLC-compliant sauce) and enjoy.