Chef's Choice #1
In addition to my Muscle Meals recipes and Cooking 101 tips, I have decided to start teaching you some of my high end restaurant quality recipes. The Chef’s Choice series will feature healthy, fresh food combinations developed in my decades of experience in the kitchen - the type of meals that make even a normal weeknight feel like valentines day or your anniversary.
Pan Roasted Halibut with tomato and kale reduction
Halibut - 12oz (2 fillets, frozen or fresh)
Cherry Tomatoes - 10, halved
Kale - 4 large leafs, sliced very thin
Green onion or chives - 1-2 Tablespoons chopped
Fresh Basil - 4 large leafs
Olive Oil - 1 tablespoon
Butter - 2 tablespoons, separated
Cauliflower - 1 large head
Garlic - 3 cloves, chopped
Olive Oil - 2-4 tablespoons
1. Defrost fish in cold water until soft. Remove from plastic and pat dry.
Set aside on plate and season with sea salt and pepper.
2. Preheat oven to 375
Add Olive Oil to large mixing bowl and combine with chopped garlic. Mix garlic around in the oil to infuse the flavor. Add Cauliflower and mix, coating completely with oil. Spread out on a baking sheet (line with parchment paper if available). Season with salt and pepper then place on oven rack. Bake for 30-40 minutes.
3. When cauliflower is about 10 minutes away from being done, heat cast iron skillet on medium high burner.
Add olive oil.
Once oil is hot, add 1 tablespoon butter then both Halibut fillets.
Cook on one side for 3-4 minutes or until crust forms.
Gently flip, season top side, then add tomatoes, basil and chives, arranging around the fillets.
Increase oven temperature to 425 (Cauliflower should be done and out) and place skillet on oven rack.
Let cook 5-10 minutes (depending on fillet thickness) or until fish flakes easily with a fork.
Remove from oven and return to burner on medium low.
Add Kale and remaining butter to skillet.
Stir and cover.
Stir every minute or so until Kale is wilted.
Spoon tomato/kale reduction on top of Halibut and serve with Cauliflower (dressed with Sriracha if desired)
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