1 tablespoon and 1 teaspoon coarse sea salt or kosher salt
1/4 cup minced fresh ginger
3/4 cup thinly sliced green onion
1/4 cup dark soy sauce
1/4 cup light soy sauce
1/2 cup extra virgin coconut oil
1 cup lightly packed fresh cilantro sprigs
Total Time: 25 minPrep: 15 minCook: 10 minYield: 8Level: easy
Pat halibut dry with paper towels. Rub both sides of fillet with salt. Scatter the ginger over the top of the fish and place onto a heatproof ceramic dish.
Place into a bamboo steamer set over several inches of gently boiling water, and cover. Gently steam for 10 to 12 minutes.
Pour accumulated water out of the dish and sprinkle the fillet with green onion. Drizzle both soy sauces over the surface of the fish.
Heat extra virgin coconut oil in a small skillet over medium-high heat until it starts to bubble. When the oil is hot, VERY carefully pour on top of the halibut fillet. The very hot oil will cause the green onions and water on top of the fish to pop and spatter all over; be VERY careful. Garnish with cilantro sprigs and serve immediately.
This recipe does not contain many non-starchy vegetables. To maximize your results, it is highly recommended that you eat at least three servings of non-starchy vegetables via a SANE side dish or green smoothie along with this main dish.