2 6-oz halibut filets
Sea salt to taste
2 tbsp melted coconut oil
Fresh black pepper to taste
Sautéed Swiss Chard
1 bunch of organic rainbow Swiss chard roughly chopped (or mix of green and red)
1 tbsp extra-virgin coconut oil
Wild Mushroom Sauté
1/2 lb fresh mushroom mix (shiitake, oyster, porcini, chanterelle, morel or available selection)
2 tbsp organic extra-virgin coconut oil
2 tbsp minced fresh garlic
Salt to taste
Sesame seeds to sprinkle
Preheat oven to 400°F.
Season halibut with salt and pepper.
Heat oil in a skillet over medium high. Cook halibut 2 or 3 minutes per side until golden.
Place fish in an ovenproof dish and bake for 8–10 minutes until cooked through.
In same pan, add oil and chopped Swiss chard greens. Sauté until wilted and sprinkle with salt. Add shot of water and cover on medium heat for 1 minute. Set aside.
In a new pan, heat coconut oil until melted. Add minced garlic. Add mushrooms. Sauté until cooked well. Sprinkle with salt as needed. Sprinkle with chopped fresh parsley. Layer sautéed Swiss chard, then fish and top with wild mushroom mix and sprinkle with sesame seeds.