With summer in full swing, it is nice to have recipes that offer vibrant, bursting flavours while remaining on the lighter side of things. That is why this recipe is a summer favorite of mine. It offers high quality protein, healthy fats, nutritious vegetables, and is low in glycemic load, therefore ideal for people with blood sugar imbalances and high cholesterol.
Vegetables: 1 sweet potato, peeled and cubed 1 red pepper, cut into large dice 1 yellow pepper, cut into large dice 1 Tbs olive oil 1 tsp balsamic vinegar 2 cups baby spinach leaves
Halibut: 2 6-8 ounce halibut filets, at room temperature 1 tsp cumin 1 Tbs coconut Oil
Instructions: Preheat oven to 400 degrees Fahrenheit. Put the sweet potatoes and peppers in a freezer bag with the oil and vinegar. Season with salt and pepper and shake until well combined. Lay on a parchment lined sheet pan and roast for 25-30 minutes, until tender and lightly charred. After the vegetables have been in the oven for 15-20 minutes, heat a (preferably) cast iron skillet to medium heat. Season the fish with the cumin and salt and pepper. When the skillet is hot, add the coconut oil. Add the fish filets to the pan, and allow to cook until well browned and they lift easily from the pan. Flip and finish cooking on the other side, until both sides are browned and the fish is cooked through. When the vegetables are finished cooking, remove the pan from the oven and immediately add the spinach to the hot pan. Stir with a spatula until the spinach is hot and slightly wilted. Serve the fish on top of the vegetables – enjoy!