Summary

My friend Chris Alexander who is an incredibly talented cook, developed this recipe and it is fabulous. I have been eating this once per week, especially when halibut is fresh and in season.

Ingredients

• 1 tbps coriander seeds (place on baking sheet and toast until you smell the aroma of coriander)
• 1 Tbsp coconut oil
• 2 – 5 oz filet of halibut (either fresh or frozen) skin off. Lighly salt.
• 1 round spoon of red chilli flakes
• 2 limes squeezed
• garnish with cilantro

Direction

In hot skillet on stove top melt coconut oil. Put chilli flakes and coriander seeds in coconut oil. Add halibut to hot pan.

Squeeze 1 lime over fish. Cook 5 minutes then turn and cook another 5 minutes. Cover on and off to seal in moisture.

When turning halibut continue to squeeze with lime juice and spoon chilli flakes and coriander seeds.

Serving

Serve over a bed of quinoa. Place halibut and then 1 tbsp of guacamole (see recipe) overtop of halibut. Garnish with cilantro.