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Halibut Olympia (Brad Version, Ashley Approved)
Ingredients
- Base and main:
- ~25oz (1.5-2 inch thick) Halibut filet, skinned
- 3/4 yellow onion, sliced med/large
- 5-6 cloves garlic, minced
- Fresh arugula
- Fresh spinach
- 3 Tbsp KerryGold Butter
- Salt + pepper
- Fresh squeezed lemon
- Sauce:
- 6oz Nancy’s organic Greek yogurt
- 6oz Primal Kitchen paleo Mayo, plain
- ~2 Tbsp grated Organic Non GMO Parmesan cheese
- 1/2 organic jalepano
- 1 Tbsp capers
- ~1/2 Tbsp fresh dill
- ~2 cloves garlic, minced
- Fresh squeeze
- Dash of Worcestershire
- Topping:
- 3/4 cup EPIC peppers pork grinds, crushed
- ~2 Tbsp same grated Parmesan
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Directions
- Set oven at 375 degrees
- Skin filet
- Slice onions
- Mix and stir all sauce ingredients
- Butter bottom of oven-glass dish
- Layer greens on bottom
- Lay onions and pads of butter evenly throughout glass pan then sprinkle Salt pepper garlic
- Lemon both sides of filet as well as salt and pepper
- Pour sauce over whole filet, there will be extra over flow on sides.. let it flow!
- Sprinkle crumb topping
- Bake at 375 for 25 mins
- Thicker filet
- Put in for another 5 mins
- Put in for another 5 mins
- (this was a 2 inch filet. If thinner filet, it should be ready at 25 mins)
- Eat the shit out of it! Me and Brad ate all of it! 😳😳😋😋😋
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