When it comes to eating lean, you can’t go wrong with fish! Unless, it’s battered & deep-fried and served alongside a pile of french fries (Fish & Chips are bomb BTW). In most meal plans, it’s common that you’ll find Tilapia & Salmon, but did you know that Halibut is technically leaner (1.4 grams of fat/serving) than Tilapia (2.3 grams of fat/serving)? Also, A 3-ounce portion of Halibut provides 94 calories where Tilapia provides 109 calories? The big plus here is that Halibut also contains “slightly higher concentrations of the omega-3 fatty acids, eicosapentaenoic acid and docosahexaenoic acid. These essential fatty acids play a role in brain function, reducing inflammation and lowering your risk of chronic diseases such as cancer, heart disease and arthritis, according to the University of Maryland Medical Center website.”¹
Today’s recipe takes advantage of this delightful fish and serves it along beets, a very versatile and healthy veggie that complements halibut really well. Enjoy!
- 2 beets
- 1 golden beet
- 3 cups beef bone broth
- 12 ounces wild caught halibut
- organic micro greens
- Preheat the oven to 400°F to roast the beets.
- Remove stems from all beets, rinse and wrap each beet individually in foil. (It’s ok
if they are still wet when wrapped in foil.) Transfer beets to a rimmed baking sheet
and bake for 1 hour in the oven.
- Add beef broth to a small saucepan. Bring to a simmer over medium heat.
– Add a single halibut filet to the simmering liquid and poach for 7 minutes. Remove
and repeat for each filet.
- Remove skins from beets, slice and alternate red and golden beets on a plate. Place
halibut filet in the center and garnish with organic micro greens (or organic baby
arugula, baby kale or baby spinach) and serve.