Halibut Fillet with Italian Veggies

Today marks the first day of the Whole30 Challenge. I’m super excited – eating paleo isn’t all that difficult for me… but I’ve been cheating and have been less compliant with the whole sugar thing (sugar is a toxin to the body). A 30 day detox is going to be wonderful!

To mark day 1, here’s something I made a few days back and am eating today for leftovers. It’s delicious. I love fish. I love halibut. I love Italian (organic) veggies. I love combing the two. My mouth is a veritable explosion of delicious goodness right now… but maybe that’s the side of homemade sauerkraut talking… errr – effervescenting. So here ya go! Day 1’s breakfast. (I turned it into a hash this morning and served it over a bed of arugula – it’s a bit different than how I served it up a few nights back.)


Halibut Fillet with Italian Veggies and Arugula

  • 1 wild-caught halibut fillet, about ¾#
  • 3 small, organic, non-GMO zucchini, diced
  • 1 medium onion, diced
  • 1 pint organic, non-GMO grape tomatoes, quartered
  • 3 garlic cloves, minced
  • 3 tbsp fresh organic basil, minced
  • ½ tsp fresh ground black pepper
  • ¼ tsp sea salt
  • 1 tbsp extra virgin olive oil
  1. Preheat oven to 450 degrees Fahrenheit.
  2. Heat olive oil in a skillet over medium heat and add onion, zucchini, and garlic and saute until soft. Stirring occasionally.
  3. Remove from heat and add tomatoes, basil, salt and pepper. Toss until evenly distributed.
  4. In an oven-safe dish (I used my cast iron skillet), lay out the halibut. Spoon the veggies over the top of the halibut and cook for about 15 minutes, or until the halibut is flakey.
  5. Serve hot, with veggies over-top.


Salmon Patties and Paleo Tartar Sauce

I was craving salmon the other day and since I’ve gone on this diet, my cravings have shifted – where I once craved chocolate, I still crave chocolate. Okay. Bad example. Where I once craved salt and vinegar potato chips for my salt intake, I now crave pistachios. The other thing I’ve started doing – listening to my cravings.  It’s my body’s way of telling me I need more of a mineral or vitamin. But, back to the salmon.

It’s possible that salmon just might be the best fish ever. And I’m not talking farmed salmon, I’m talking about wild-caught Pacific Northwest salmon. And if you’re looking for a quick and easy dinner on a hot night, this is perfect. (Such as tonight if you’re in NW Oregon.)

I used canned salmon. It’s quick, it’s cheap, and it’s there. A little note about the salmon, it’s canned in its skin and with bones. Simply remove the skin as you remove the salmon from the can. As for the bones, squish them and add them to the mix. They’ll fall apart quickly and are a great source of calcium. That and it’s kind of fun to feel the spine pop. Yes, I’m aware that’s gross. But it’s what you do.

The patties go together well enough. And toss in a few key ingredients and you’re there. Served on a bed of fresh greens and it’s a perfect hot night dinner item.



Salmon Patties

  • 1 15-oz can canned Pacific Northwest or Alaskan Wild Caught Salmon, drained
  • 2 Tbsp (to 1/4 cup) coconut flour
  • 2 eggs, slightly beaten
  • 2 ribs celery, diced
  • ½ red onion, diced
  • 1 Tbsp dill seed
  • ¾ tsp dried lemon peel (it was all I had around)
  • ¼ tsp kosher salt
  • ¼ tsp black pepper
  • Coconut Oil (for the skillet)
  • Tartar Sauce (see below)
  • Butter lettuce or your favorite salad greens
  1. In a bowl, mix the salmon and the celery and onion.
  2. Add the spices and mix.
  3. Add the eggs and mix until blended.
  4. Add the coconut flour a little bit at a time, stirring until the mixture isn’t too moist or too dry. You should be able to form a ball and flatten it without it falling apart.
  5. Shape the mixture into patties – patties should be between 2 and 3″ wide and place in a skillet with 2 tbsp coconut oil over medium heat.
  6. Cook both sides until golden brown, roughly 3-5 minutes each. Put in an oven-safe container and keep in the oven to stay warm.
  7. Serve with tartar sauce or lemon juice and on a bed of butter lettuce (or greens of choice).


Tartar  Sauce

  • 1 cup Homemade Mayo
  • 1-2 Tbsp honey
  • 1-2 Tbsp lemon juice
  • 3 raw and probiotic dill pickles, minced
  • ¼ tsp kosher salt
  • few cranks of the black pepper

Mix all ingredients and enjoy! You may have to play around a bit with the recipe to get your desired taste but, that’s the joy of homemade condiments! Serve atop your favorite fish.