They had fresh and wild Halibut at my local grocery store this weekend, so I was very happy. As soon as I read “In Defense of Food” I was convinced never to eat farmed fish again…always choose fish that is wild, never farmed. Much like cows, nature didn’t intend for fish to eat soy/corn, poultry litter, and hydrolyzed chicken feathers. As a result, farmed fish is lower in vitamin D and higher in contaminants, including carcinogens, PCBs, brominated flame retardants, and pesticides such as dioxin and DDT. They also have a lower ratio of Omega 3:6. Next time you’re at the grocery store, take a look at the colour of the farmed salmon vs wild….it’s a bit disturbing! I was excited that the Halibut was fresh because we usually only have access to previously frozen fish (i don’t live near an ocean). This recipe was easy and a creative way to serve up fish – especially if you’re not really keen on the taste of plain fish. The marinade is modified from one I found on the Food Network.
Ingredients (serves 2):
– 2 pieces of halibut – or any white flaky fish, like Mahi Mahi
– 1/2 head of iceberg lettuce – leaves separated
– 2 Tbsp Olive Oil
– juice of 1 lime
– 2 Tbsp cilantro – chopped
– 2 tsp chili powder
– 1 jalapeno pepper – chopped
– 1 tomato or 10 cherry tomatoes – chopped
– 4 green onions – chopped
- In a small bowl mix olive oil, cilantro, chili powder, jalapeno and lime juice. Pour over fish and marinate for about 20 minutes or more.
- You can either grill the fish or pan fry it – leave the marinate on the fish while you cook it. I pan-fried it in about 1 Tbsp of olive oil – about 5 min per side or until the fish is flaky (might be less depending on how thick your piece is).
- While the fish is cooking, mix together the chopped tomato and green onion.
- Once fish is finished cooking, flake it apart. Put the fish into the lettuce wraps and top with tomato/onion mixture and some guacamole.
Semi-Primal Husband didn’t eat this meal with me, so he doesn’t have a testimonial. It was delicious!