Almond Crusted Halibut Over Spaghetti Squash and Tomatoes Avocado Salsa

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This recipe is a full meal and everyone in my family loves it, well everyone but my son, who hates anything with fish!. It is very satisfying and easy to make. This recipe is made to meet Paleo and Gluten free dietary needs, but you can easily substitute the breading ingredients and fats to regular flours etc. I hope you enjoy it and please give me your feedback if you make a few tweaks. The recipe looks lengthy but it’s really easy to make. Go ahead and have fun! Make it as a full meal or just choose the components that would complement your dinner tonight !

Spaghetti Squash

Ingredients.
1 Medium size Spaghetti Squash
1/2 tsp dried Sage
Extra Virgin Olive Oil

Preparation.

Preheat the oven to 350 degrees. Cut the squash long ways, gently remove the core with seeds and place it with the opening down on a nonstick cookie sheet. Bake for about 45 minutes or until you touch the yellow skin and it feels soft. Meanwhile prepare the rest of the dishes.

When you remove the squash from the oven, scrape with a fork gently and watch the strings become your spaghettis, transfer the spaghetti squash to a bowl, drizzle with olive oil, dust it with sage and season with salt and pepper to taste.

Tomatoes and Avocado Salsa

Ingredients
1 Tomato small diced
1 Small Avocado ( hass ) small diced
3 Fresh basil leaves, chopped small
3 Tbs Extra Virgin Olive Oil
1 tsp Balsamic Vinegar
Salt and pepper to taste

Preparation.
1-Whisk together the olive oil, vinegar, salt, pepper and basil to make a dressing. Taste and adjust to your liking.
2-drizzle the dressing over the diced tomatoes and avocado, stir gently with a spoon, cover and refrigerate or set a side if you want it room temperature.

Almond Crusted Halibut

Ingredients.
1 to 1.5 lbs halibut ( cut into 4 equal pieces)
1/2 cup coconut flour
3/4 cup Ground Almond ( place almond in blender, blend until it looks like bread crumbs)
1 whole Egg
2 Tbs water
Salt and pepper to taste
1 Tbsp old bay (optional)
1 Tbsp Coconut oil

Preparation.
1-Pat dry the fish and season with salt and pepper, set a side.
2-Mix the coconut flour with the old bay on a plate for dusting the fish.
3-Mix the egg and water to make an egg wash, set a side
4-Place the ground almond in a shallow dish.
5-Dust the fish with the coconut flour mixture, dip it in the egg wash then coat it with the almond. Repeat for each piece and set a side.
6-Heat up a nonstick pan, add the coconut oil, do not over heat the oil. Keep the heat on medium high. Add the fish one piece at the time, brown each side for about 4 minutes or until desired color. When both sides are browned, cover with a lid and place it in the oven for about 10 minutes to finish cooking while you prepare the squash.

Plate as on the picture or as your heart desires. Enjoy!

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2 thoughts on “Almond Crusted Halibut Over Spaghetti Squash and Tomatoes Avocado Salsa

  1. We did not care for the spaghetti squash as it tends to be too watery. The Halibut and Salsa, however, are totally awesome! I had nearly given up on finding a halibut recipe that we liked but had one filet left in the freezer. I found this recipe when searching for a gluten-free spaghetti squash recipe and decided to give it a try. SO glad I did! Will definitely keep this one on the rotation! 🙂 Thanks!

    • Hi Barbara, I am sorry I didnt see your message before. I am so glad you liked the Halibut. Making Spaguettti squash can be tricky. I have learned to kind of underbake and not really follow a timer since it is hard to tell how ripe they are. I constantly check and remove them as soon as they are fork tender. I hope you let us know if you decide to give it another try. Enjoy!

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