One of our favorite recipes. This zingy orange ginger sauce pairs well with halibut and caramelizes nicely, adding a richness to this light meal. Serve with our Roasted Vegetables (page 71) or Cabbage Slaw with Almonds and Apples (page 66). Stores in the refrigerator for one to two days.
Targeted Side Effects: Fatigue, hot flashes/night sweats, joint pain
A good source of vitamin C
Calories: 360; Total Fat: 14 g; Saturated Fat: 8 g; Total Carbohydrates: 44 g; Fiber: 13 g; Protein: 20 g
2 oranges, juiced
2 tablespoons grated orange zest
1 tablespoon grated fresh ginger
1½ tablespoons coconut oil
3 (5-ounce) pieces of halibut, rinsed in cold water
½ sweet onion, sliced
1 clove garlic, minced
¼ pound green beans, washed and trimmed
½ tablespoon fresh dill weed, chopped, no stems, or 1 teaspoon dried
¼ teaspoon iodized salt
Pepper, to taste
½ avocado, sliced
1. In a small bowl, combine orange juice, orange zest, and ginger. Set aside.
2. In a large pan, melt coconut oil on medium-high heat. Add halibut, cook for one minute, and turn over. Add onion slices, garlic and green beans. Sprinkle with dill weed, salt, and pepper. Cover and cook for one to two minutes.
3. Pour orange mixture over halibut and beans. Cover and cook for 8 to 10 minutes or until green beans are crisp and fish flakes easily with a fork.
4. Plate fish and top with avocado slices.
Health Tip 101: Green beans are a good source of dietary fiber and vitamin C. Vitamin C helps maintain the body’s blood vessels, preventing easy bruising and promoting wound healing.