Hi there! My brother went fishing on a work trip and brought me back halibut. I LOVE halibut! I made one of my favorite dishes tonight and I wanted to share. Also, check out the view I got to gaze at while eating:
- 1 lb halibut, around 2 6-8 oz pieces
- 1 lemon, juice and zest
- Fresh herbs on hand: I had chives, rosemary, and thyme
- 3 cloves garlic minced
- 1/4 cup finely diced white onion or shallot
- 1/2 cup all purpose flour
- lots of salt and pepper
- 1/2 cup white wine
- 3 tbs butter
- 2 tbs olive oil
- 2 tbs capers
- 3 strips finely chopped bacon
WHAT TO DO:
- Preheat oven to 375 degrees
- Dredge your halibut in a dish with the flour that is generously seasoned with salt and pepper.
- In an oven safe pan, heat on medium heat the oil. Once hot, add your bacon. Cook until brown and just crisp. Remove bacon from pan.
- Add 1 tbs butter and the fish fillets. Cook one side until lightly brown. Turn the fish over.
- Place into the oven for about 8-10 minutes. You want the fish firm, flaky, and browned on both sides.
- Remove the fish from the pan and set aside onto paper towels to drain and rest.
- Place the pan back on at medium high heat. Add your remaining butter, onion, and garlic. Cook for about 1 minute, then add the wine and lemon juice to deglaze the pan.
- Add the capers, herbs, lemon zest and salt and pepper. Cook until sauce thickens.
- Plate the fish, top with the bacon, drizzle with the sauce.
Our eldest had a birthday party this weekend and I had bought a shrimp cocktail platter. I thawed it and totally forgot about taking it out for our guests. Needless to say, we have a lot of shrimp right now. We haven’t had pasta in a while, so I decided to make some shrimp scampi. This is literally the easiest throw together dish ever and it took me… maybe 20 minutes? Most of that time was waiting for the water to come to boil. Turns out, a watched pot won’t boil. This recipe is literally made with ingredients we had on hand. I wanted to make sure our meal wasn’t just pasta, so I added a huge salad and broccoli to the dish.
- 1-2 cups cooked shrimp (no tails!) This is dependent on how much you love shrimp.
- 1 package thin spaghetti noodles
- 1 lemon (for zest and juice)
- 2 tbs olive oil
- 3 tbs butter
- 1/4 cup parmesan
- 1/4 cup capers
- fresh herbs- I used thyme, chives, and parsley
- 3 cloves minced garlic
- 1/2 yellow onion diced finely
- Bring a large pot to boil, add pasta and cook til al dente.
- Meanwhile, on medium heat, cook onion until translucent. Add garlic and cook 1-2 minutes.
- Add butter, zest of one lemon, lemon juice, herbs, and capers. Stir in the shrimp and cooked pasta. Cook on medium-medium low heat for 1-2 minutes so flavors can meld into pasta.
- Top with the shaved parmesan.
- Plate and devour.
You can add so many more things into this dish such as: cooked broccoli, peas, carrots, leeks, mushrooms, bell pepper…. list goes on!
These cookies… are mouthwatering, healthy, and freaking awesome. I am addicted to these things. NO processed sugar. No gluten. SO basic it hurts. I can tell you, we make these and they are gone pretty darn quick. They have become my go-to when we want something sweet with a little kick of citrus.
While doing Whole30, I found myself thinking about all the yummy baked treats that I never ate, but always made. I found myself craving that lemony taste in a baked good. I started my hunt and wound up at a loss. After combining ideas and a little bit of practice, I was able to come up with a recipe that is a now staple in our home.
This batch can make about 18 cookies. You may want to triple this if you plan to share. 😉
- 1/2c melted coconut oil
- 2/3c maple syrup
- 1 tbs lemon zest
- 1 tbs orange zest
- 2 tsp lemon extract
- 1 tsp orange oil
- 5 tbs coconut flour
- 1 tsp baking soda
- 1/2 tsp salt
- Combine the dry ingredients. Sift if you find that the ingredients lump.
- In a separate bowl, combine wet ingredients.
- With a wooden spoon, slowly mix the dry into the wet.
- Once well combined, cover with plastic wrap and set in the fridge for about an hour. This will help make the dough easy to manage. Set oven to 350 to preheat.
- Using a cookie dough scoop (my life saver that took me several years to realize), scoop out about 18 scoops of dough onto a parchment paper covered cookie sheet.
- Smoosh the dough balls with your hand or a greased glass. They should be around 1/4-1/3 in thick.
- Bake in oven for about 10-12 minutes, but be sure to check them around 8 minutes in. They should be browned around the edges as well as a little bit on the tops. Underbaking is cool too… as I am a fanatic about each step of this process to take a bite… it’s too good.
- Let cool and devour immediately before the rest of the family knows you made them!
A few notes:
Still feel like there should be processed sugar? Add a sprinkle on the tops before baking. I haven’t done this because they are PLLLLENNNNTY good.
Maple syrup from Costco is affordable and really the best. It’s Grade A, so it doesn’t taste too… maple-y? Is that a word?
Since I mentioned Costco, they have Kirkland almond flour at a decent price, too!