1/4 cup unsweetened shredded coconut (Try: NOW Foods Unsweetened Shredded Organic Coconut)
2 tbsp black and/or white sesame seeds
4 boneless, skinless halibut fillets (about 1 lb)
Sea salt and fresh ground black pepper, to taste
Olive oil cooking spray
1 tsp coconut oil
1/2 red onion, thinly sliced
1/2 each red and yellow bell pepper, seeded and thinly sliced
2 cloves garlic, minced
3 cups shiitake mushrooms, sliced
1 8-oz pkg shirataki fettuccine-shaped noodles, drained and rinsed
1/4 cup low-sodium vegetable broth
1/4 cup sherry (NOTE: You can omit the sherry if you prefer and use ½ cup broth total.)
4 tsp reduced-sodium tamari sauce
1 tbsp minced fresh ginger
3 cups sugar snap or snow peas, trimmed and cut in half
1 tsp fresh lemon juice
3 tbsp fresh cilantro
In a shallow bowl, combine coconut and sesame seeds. Press both sides of each halibut fillet into mixture to coat. Season with salt and black pepper. (TIP: For added flavor, you can spread Dijon on the fish before coating it.)
Mist a large nonstick skillet with cooking spray and heat on medium. Add halibut and cook for 6 to 8 minutes, turning once, until golden and fish flakes easily with a fork. Transfer to a plate and cover to keep warm.
Wipe out skillet (or use a wok) and heat oil on medium-high. Add onion, bell peppers, garlic and mushrooms and cook, tossing or stirring, until softened, 2 to 3 minutes. Stir in noodles, broth, sherry, tamari and ginger; bring to a boil. Cook until noodles are just tender and liquid has reduced by half, about 2 minutes. Stir in peas and cook until tender-crisp, 1 to 2 minutes. Stir in lemon juice. Serve stir-fry with halibut and garnish with cilantro.
Serving Size: 1 fish fillet and 1 1/2 cups stir-fry
Say “so long” to being sick: Just 1 serving of this exotic Lemongrass Coconut Beef Stir-Fry contains more than 60% of your recommended daily value (DV) of vitamin C. An immune-boosting nutrient and antioxidant, vitamin C works to combat free radical damage and helps maintain the health of your heart, joints and skin.