1½ tablespoons ghee
1 small shallot, minced
1 clove garlic, minced
2 cups water
Juice and zest of 1 large lemon
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
2 (5-ounce) halibut filets (or other firm-fleshed white fish)
1 tablespoon olive oil
1 bunch beet greens, chopped
2 cloves garlic, minced
½ teaspoon sea salt
½ teaspoon crushed red pepper flakes
⅓ cup sliced almonds
1 cup sauerkraut
Heat ghee in a large skillet over medium-high heat. Add shallot and garlic and cook for about 2 minutes. Reduce heat to medium and add water, lemon juice and zest, sea salt, and black pepper.
Reduce heat to low. Add fish, cover, and cook at a simmer for 10 minutes, or until fish is cooked through and flakes easily with a fork.
Remove fish from pan and continue to cook sauce in pan on medium-high heat for another 10 to 15 minutes, or until it thickens.
While you wait for sauce to reduce, cook the greens. Heat olive oil in a large skillet over medium heat. Add beet greens, garlic, sea salt, and red pepper flakes. Cook until greens are tender, about 5 minutes. Stir in almonds and remove from heat.
Serve fish with beet greens, and drizzle reduction over fish. Include a half cup of sauerkraut on each plate.