Originally published in Laird Hamilton’s cookbook: Fuel Up with Laird Hamilton – Global Recipes for High Performance Humans
‘Banyans’ – Big Island, Hawaii. The one principal island I have never lived on. This exposed reef break is popular with the locals and can produce year round waves. Be careful of the resident urchins amongst the rocky sea floor.
This dish features many of my favorite things in one place! The sauce that I have created here using my Turmeric Superfood creamer is the magic that binds it together. Most interesting about the ‘anti- inflammatory’Turmeric is that it appears that where it is consumed in the highest quantities, common Cancer types are less prevalent.
Total time: 45 mins
Ingredients for the fish:
4 6oz pacific halibut steaks
1/2 cup roasted macadamia nuts 1 cup gluten-free bread crumbs 1 egg, beaten
1/4 cup coconut oil
chives to garnish
Ingredients for the turmeric coconut sauce:
1 tbsp coconut oil
1/2 yellow onion, chopped
1” thumb ginger, peeled and minced
1 garlic clove, minced
1/2 vegetable broth
2 tbsp Laird Superfood Turmeric Creamer ( or 1 tsp turmeric powder) 1/4 tsp cinnamon powder
pinch of sea salt
6oz coconut milk
1/2 lemon, juiced
riced Broccoli or riced cauliflower
Start by preparing the sauce. Heat the coconut oil in a medium pan over medium heat. Add the onion and cook for 5 minutes until translucent. Add the garlic and ginger, continue to stir for another minute. Add the broth, turmeric, cinnamon and salt to the pan, simmer for 10 minutes. Let cool.
Place the coconut milk and lemon in a blender and add the turmeric mixture, blend until completely smooth. Return to a clean pan and keep warm.
Pre-heat the oven to 350°F.
To make the crust, you can toast a couple of slices of gluten-free bread and blitz in a food processor, until you have coarse breadcrumbs. Add the macadamia nuts and pulse again until you have a consistent mixture. Tip onto a plate.
In a shallow bowl, beat the egg to make a wash. Season the fish steaks with salt and pepper on both sides, dredge them in the egg wash. Then coat them in the breadcrumb mixture.
Heat the coconut oil in a non-stick, oven safe skillet over a medium-high heat. When the oil is very hot, add the fish and shallow fry until golden on both sides, approximately 2 minutes per side. Transfer to the fish to the oven and cook for 5 minutes or until fish is cooked.
Serve the fish on top of a bed of riced broccoli or riced cauliflower. Pour the turmeric sauce over the top. Garnish with chives.
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