Herb And Flower Crusted Halibut
Serves 4, 4 Protein boxes per serving
Ingredients
| ½ cup | Chopped Fresh Italian Parsley |
| ¼ cup | Chopped Organically Grown Edible Flower Petals, such as calendula, nasturtiums, roses or onion or chive blossoms |
| 2 Tbsp | Chopped Fresh Chives |
| 2 Tbsp | Chopped Fresh Basil |
| 1 Tbsp | Chopped Fresh Oregano |
| ½ tsp | Salt |
| ¼ tsp | Freshly Ground Black Pepper |
| 1 | Halibut Fillet (1½ pounds), cut into 4 pieces |
| 2 Tbsp | Olive Oil |
| 1 cup | Chicken, Vegetable, or Fish Broth |
| ¼ tsp | Saffron Threads |
| 2 | Garlic Cloves, minced |
| 1 pound | Fresh Peas, shelled, or 1 cup frozen peas, thawed* |
Instructions
In a shallow bowl, combine the parsley, flower petals, chives, basil, oregano, salt, and pepper.
Place the halibut in the flower and herb mixture, pressing the fish to thoroughly coat both sides. Set aside.
Heat the oil in a large skillet over medium high heat. Add the halibut and cook for 4 minutes on one side. Turn over the halibut and pour in the broth. Add the saffron and garlic. Simmer for 5 minutes, or until the halibut is just opaque and the broth is reduced by half. During the last minute or so, add the peas.
Remove the pan from the heat. Place 1 fish fillet in 4 shallow soup bowls. Divide the broth and peas evenly among the bowls.
Variation
Substitute salmon or any mild, firm fish fillet for the halibut. Whenever possible, try to buy line caught, wild fish.
*For a more Jumpstart-friendly version, eliminate the peas from recipe.
Adapted from: Cool, Jesse Ziff. “Herb and Flower Crusted Halibut” Recipe. Simply Organic. First Chronicle Books LLC: 2008. 86.
