Halibut With Lemon-Fennel Salad: Phase 2 Recipe

Try this amazing Phase 2 Recipe for your Fast Metabolism Diet that can help with indigestion-related issues and help clear your lungs.

Phase 2 Recipe

Phase: 2 / Prep time: 10 minutes / Total time: 20 minutes / Serves: 2

Serving Sizes:

  • 20 pounds or less: 6-ounce halibut fillet + 2 cups of salad
  • 20-40 pounds: 9-ounce halibut fillet + 3 cups of salad
  • 40+ pounds: 9-ounce halibut fillet + 4 cups of salad

Ingredients:

  • 1 1/4 teaspoons ground coriander
  • 3/4 teaspoon sea salt
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon freshly ground black pepper
  • 1 large garlic clove, minced
  • 2 (6-ounce) halibut fillets
  • 4 cups fennel bulb (about 2 medium), thinly sliced
  • 1/2 cup red onion, sliced thinly vertically
  • 4 tablespoons fresh lemon juice
  • 2 tablespoons flat-leaf parsley, chopped
  • 2 teaspoons fresh thyme leaves

Directions:

  • Combine the first 4 ingredients in a small bowl. Set 1 ½ teaspoons of this mixture aside for later. Combine the remaining spice mixture with the garlic. Rub the garlic mixture evenly over the fish.
  • Heat a large nonstick skillet over medium heat. Add the fish to the pan; cook 2 to 3 minutes on the first side, or until golden brown. Flip the fillets, reduce the heat to low, and continue cooking 3 to 4 minutes or to the desired degree of doneness.
  • Combine the reserved 1 ½ teaspoons spice mixture, fennel bulb, and remaining ingredients in a medium bowl, tossing well to coat. Serve the salad with the fish.

Source: HAYLIE POMROY

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