- Unsweetened Original Almondmilk Coconutmilk
- Sea Salt Almonds
- Shelf Stable Unsweetened Original Almondmilk Coconutmilk
- Cook Time
- 20 Minutes
|Total Fat||29.6 g|
|Total Carbohydrates||22.4 g|
|Dietary Fiber||8.5 g|
In a blender or large food processor, blend the Romesco sauce ingredients until smooth. Add salt and pepper if needed. Transfer to a bowl, and if serving immediately, add some to your plates for serving, (I used a silicone basting brush to spread the sauce across the plate).
Make the crumble. Wash out the food processor, and add the almonds, cilantro and parsley. Pulse until chopped, and reserve in a small bowl. Slice a lemon for serving.
Preheat a large saute pan to medium-high and add a drizzle of olive oil. Season the halibut well with salt and pepper. When the olive oil begins to bubble and move, add the fish, skin side up, to the pan. Sear for 3-4 minutes before flipping. Squeeze lemon juice on top, and cook for 2-3 minutes on the other side, until fish begins to flake.
Place the fish on top of the sauce, add a lemon slice or two, and some almond-herb crumble. Enjoy!
Courtesy of: The Fitnessista