Halibut with Ginger-Scallion Oil
Submitted by David Weaver on Thu, 11/12/2009 - 8:12am
4 scallions sliced thinly
2 table spoons minced ginger
1 clove of garlic minced
Pinch of crushed red pepper
1/4 cup olive oil
Add the first four ingredients to a bowl and set aside. Heat the oil over the stove until it just starts to shimmer, then pour it over the scallion mixture and stir. Then, add 2 tablespoons fresh lemon juice and 1/2 tsp kosher salt to the scallion oil. Brush some of the sauce and grind some pepper on both sides of the fish (I used Halibut, but you could also use black cod or sea bass) and grill. Pour the remaining scallion oil sauce over the fish and serve. This recipe makes enough sauce for 1.5-2 pounds of fish. Serve with your favorite veggies.
Recipes
Cinnamon Muffins
These are a delicious alternative to cinnamon rolls for a quick addition at breakfast or part of brunch!
Ingredients:
Muffin mix-
2 1/2 cups almond flour
1 tablespoon coconut flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1/2 cup plus 1 tablespoon coconut milk
1/2 cup honey
Glaze-
2 tablespoons honey
1 tablespoon ground cinnamon
1 tablespoon melted butter
Directions:
Preheat oven to 325 degrees F. Mix together all the dry batter ingredients. Add the wet batter ingredients and mix well with a whisk. Pour batter evenly into twelve muffin cups.
Bake for 20-25 minutes or until golden brown.
Mix all the topping ingredients in a separate bowl, and drizzle over the muffins.
*Recipe has been modified from original recipe from tropicaltraditions.com
