Ingredients
Scale
- 1 lb halibut (or other similar white fish. I used a single filet, you can use multiple)
- 1 lemon
- 1 tsp tumeric
- 2 Lemon Ginger Tea Bags (I used Stash Tea)
- 1 1/4 cup heavy cream
- 1 cup water
- 3 cups swiss chard (leaves and stems chopped)
- 12 oz. cauliflower rice
- 1 tbsp butter
- olive oil
- salt and pepper (to taste)
- for topping:
- heaping 1/2 cup mixed nuts (I used a combo of nuts but you can use macadamia, pistachios, almonds, peanuts, cashews, etc.)
- cilantro (finely chopped)
Instructions
- Preheat oven to 450 degrees.
- In a pot over the stove, bring 1 cup of water to a boil. Add 2 lemon ginger tea bags. Be careful not to let the tea bags burn (the paper can burn easily). If it’s easier, you can make the tea in a cup and then transfer to a pot.
- Let steep for 3-4 minutes until water becomes dark. Add in heavy cream and reduce heat to medium low.
- Add zest of 1 lemon and juice of 1/2 the lemon. Allow to simmer on stove for at least 5 minutes.
- Season halibut filet liberally with salt and pepper and tumeric.
- Cut 1/2 tbsp butter into pieces and put in baking dish then lightly drizzle some olive oil. Add in halibut filet.
- Top with (about half) lemon ginger cream sauce until the halibut filets are almost covered but you can still see the tops. Reserve the rest of the cream sauce.
- Put halibut in oven at 450 degrees for 15 minutes.
- While the halibut is cooking, add 1/2 tbsp butter to a pan over medium heat and add in Swiss chard stems. Allow to cook for 2-3 minutes until starting to color.
- Add in riced cauliflower and mix together then mix in the leaves of the Swiss chard and let cook until they’ve wilted.
- Once wilted, add in the rest of the lemon ginger cream sauce. Let simmer for 5 minutes.
- You can finish the halibut under the broiler for 5 minutes to let it get some color. If you decide not to, let it cook another 5 minutes at 450 degrees.
- If you want to add a little extra layer of flavor, toast the nuts for a minute or two in a hot pan to release the oils and aromas.
- To serve, put creamy cauliflower and Swiss chard on a platter. Top with halibut filet. Top with the leftover creamy sauce in the baking dish and then top fish with nuts and cilantro. Serve immediately.