Halibut with Cashews, Tatsoi, and Oranges

 

  • 2 – 4-6 ounce halibut fillets (we substituted cod)
  • 2 cups tatsoi, cleaned and chopped
  • 2 tbsp sesame oil
  • 2 tbsp tamari (or low sodium soy sauce)
  • 1/2 cup fresh orange juice (and slices of fresh oranges for garnish)
  • 1/4 cup chopped cashews
  • Salt and pepper to taste
  • 1 tbsp fresh ginger, chopped

 

Directions:

  1. Season halibut with salt and pepper. In a large non stick skillet over medium high heat add sesame oil and halibut. Cook for about 3 minutes until well browned on one side and then flip over and lower heat to medium low.
  2. Add cashews, ginger, orange juice and tamari and allow juices to reduce for about a minute or two until halibut is cooked through (depending on the thickness of your halibut it shouldn’t be more than another 2 minutes).
  3. Remove halibut from pan and add tatsoi. If the sauce reduces too much, add a little more orange juice, just enough to help the tatsoi wilt about 2 minutes more. Add orange juice to deglaze when necessary.
  4. Remove from heat. Place tatsoi on the bottom of the plate and top with halibut. Spoon sauce and cashews over the halibut and garnish with fresh orange slices.

From theeibls.com

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