1/4 cup macadamia nuts 4 4-oz halibut fillets (1-inch thick) Sea salt and black pepper to taste 1 tbsp coconut oil 3 tbsps honey 1 lemon
Chop the hazelnuts and spread on a cookie sheet.
Toast in the oven or in a toaster oven on 350° F until golden brown for about 5-7 minutes.
Check every minute or two and stir (or spin tray around) to toast evenly.
Rinse fish and sprinkle with salt and pepper.
Squeeze a bit of lemon on the fish.
Heat the coconut oil in a skillet.
Cook one side of fillet over medium heat for 5 minutes (if there is skin on one side, cook the fish skin side up first.)
Flip each fillet and spread the honey onto the fillets and cook for 5 minutes on the other side (the halibut is done when it’s opaque and lightly flakes with a fork. If needed, cook for about 2-3 more minutes.)
Remove from heat and top with toasted hazelnuts.
To give the nuts even more flavor, you can quickly sauté them in the pan once you remove the fish. The nuts will pick up any of the honey and coconut oil still in the pan and become slightly glazed.
Dawn Corridore is an AADP Certified Holistic Health Coach, Food and Lifestyle Educator, Owner of Guiding You to Wellness Holistic Health Coaching, Co-owner of Inner Renovo, and the Co-author of Simply BALi, A Complete Guide to a Healthy, Whole Foods Lifestyle. Dawn is a graduate of The Institute for Integrative Nutrition in New York City and has studied extensively with Roby Mitchell, M.D. The mother of two boys, she was inspired to enter the field of holistic health as a result of her children’s early struggles with many health issues. She is dedicated to sharing her knowledge and experience with others. Dawn works with both near and far. Her goal is to educate and empower them as well as give them the tools they need to thrive on their own for the rest of their lives. She also offers knowledge and support on Facebook where she has attracted a large following. Dawn is working toward becoming a Reiki Master and plans to eventually add the Japanese healing technique to her practice.
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