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Lemongrass Cilantro Halibut
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In a blender or food processor, combine all sauce ingredients and pulse until liquefied to a sauce. |
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Pat the fish dry and remove any access moisture. In a bowl, marinate the fish with half the sauce. Chill for 30 minutes. (While chicken is marinating, prepare cauliflower rice.) |
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Heat over to 350. Layout six pieces of foil, about 8 inches long. Place one piece of fish on each piece of foil and spoon a little extra sauce on top. Gather the foil and tightly seal, leaving a bit of room for the fish to breath. Creating a foil packet. |
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Place the six foil packets on a baking sheet and cook in the oven for 15 minutes. Remove from the oven, carefully open each packet and distribute remaining sauce into each packet. Reseal and cook for an additional five minutes. |
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When done, remove fish packets and open them to allow them to cool. Empty the fish and sauce over a bed of cauliflower rice and serve. |
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Cauliflower Rice
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While the fish is marinating, heat a skillet to medium high and cook the onions in an olive oil coated skillet for about 3-4 minutes. Add the garlic and 1 tablespoon of butter and cook for 1 minute. |
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Add the riced cauliflower and let it sit in the pan on medium high, unmoved for 2 minutes so it gets a good sear. Then stir and continue to cook for a few more minutes, adding lemon juice, salt and pepper and the remaining butter as you go. |
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Once the rice is soft and well seasoned (you will have to taste as you go) remove from the heat and serve. |
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