Lightly breaded and sautéed, this Halibut with Lemon Caper Sauce (AIP/Paleo) cooks up in a snap! It’s also allergy-friendly with no gluten, dairy, soy, eggs, etc.
A while back, I was having a conversation with my sister-in-law about healthy eating, and she asked me an interesting question: “If you could only eat one kind of meat, what kind would it be?”
Without hesitation, I said, “Fish!”
I was surprised by my own response. I never considered myself a huge fish eater, but as I’ve learned more about proper ratios of Omega3s and Omega6s, I’ve begun to eat more and more fish. Genetically, I also need to be aware of my cholesterol, so I consume fish to help keep it down.
I eat fish almost every day for lunch in the form of tuna canned in olive oil. This may sound strange, but I really, really like having this Tuna Bowl For One almost every day, unless I have some Ugly Soup, or Creamy Lemon Chicken Soup on hand.
Perhaps you do not want to know what I have for lunch…
About (some of) the ingredients
Capers – Whenever using an ingredient that is in a can or a jar, it is important to read labels. For the AIP, watch out for citric acid, or certain kinds of vinegar. For example, if the label says simply, “vinegar,” it’s likely white distilled vinegar, which is to be avoided on the AIP because it is derived from corn. White wine vinegar is ok, like in this kind.
WINE??? – Every time I write a recipe with wine in it, I get this question: “How is wine ok in an AIP recipe?” Wine is approved in AIP recipes as long as it cooks off, which it does in this recipe.
Halibut – You guys, this fish holds its water! I found that it’s almost spongey. Be sure that you drain it fully, and pat it dry well. You might even give it a little squish to get the extra water out.
I guess that’s about it. I hope you’ll consider adding more fish to your diet. Once you figure out how easy and quick it is to cook up, you might even fall in love. 🥰
As always, I’m wishing you great love and deep healing.
P.S. On the subject of fish, there is a delicious and quick recipe for Scallops w/Carrots and Wilted Arugula (a full meal) in the 30-Minute Meals for the Paleo AIP e-cookbook, a collection of 120+ MEALS (not just dishes) you can make in 30 minutes or less. Check it out!
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