Pan Seared Halibut, Beluga, Carrot Chip, Beetroot Puree

Pan seared halibut and beluga (black lentils) are an easy weeknight dinner. Make it elegant with a swirl of pureed beetroot and a roasted carrot “chip”.

The carrot chip is a fun way to get your kids interested in vegetables. Here they are sliced thin, brushed with olive oil and a sprinkle of salt, then baked in the oven at 300⁰F for a few minutes until soft. They will crisp up after they cool down.

The beet root puree and watercress garnish are ideal for kapha as they are both warming by nature. The beluga lentils are also beneficial for kapha (and pitta), and vata can eat on occasion. When making this for myself (vata), I add a liberal amount of lemon juice.

 

Tips for perfect pan fried fish: Preheat the pan to just before the smoking point (a drop of water will sizzle, not evaporate); add some ghee (or avocado oil) to the pan; do not rinse the fish – it should be completely dry so it doesn’t stick to the pan. Place the fish on the greased pan and then be patient. Do not touch it until you see that it is 50% cooked (by looking at the side of the filet). Slide a long, thin spatula underneath one edge of the filet; if it releases easily from the pan flip it; otherwise, then either, the pan was too hot, or you did not wait long enough for a crust to develop. To “save” it, you can try adding a little ghee around the edges, turn down the heat and wait.

 

 

 

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