MISO-GLAZED HALIBUT Over Sauteed Asparagus (SERVES 2) » HALIBUT INGREDIENTS 2 halibut filets, 8-10 oz. each, skin off 2 tbsp. toasted sesame oil 2 tbsp. yellow or white miso paste 2 tsp. honey 2 tbsp. coconut aminos 2 tbsp. rice wine vinegar 1 tsp. freshly grated ginger
2 frozen bananas 1 cup blueberries 1/2 cup frozen mango 1/2 cup oats 1/2 tsp. raw, unfiltered honey 1 cup kefir
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Preheat oven to 400 degrees. Pat dry halibut filets. Coat a cast-iron skillet with toasted sesame oil and turn heat to medium-high. Add filets and let cook for 4-5 minutes without moving them, until you see a crispy sear. Flip filets in the pan and remove from heat. To make the miso glaze, whisk together miso paste, honey, coconut aminos, rice wine vinegar, and ginger. Using a pastry brush, brush on miso glaze and then transfer filets to oven on medium rack for 2 minutes.
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Probiotic Smoothie Bowl » BOWL INGREDIENTS » TOPPINGS 1 tsp. honey 1 tbsp. ground flax seed 1 tbsp. chia seed 1 tbsp. flax seed 1 tbsp. cacao nibs
» Combine all bowl ingredients in a high-speed blender » ASPARAGUS INGREDIENTS
and blend until thick and creamy. Transfer to a bowl and layer toppings. Garnish with a dusting of cinnamon.
1 lb. asparagus, washed and trimmed 1 tbsp. olive oil 1 tsp. toasted sesame oil 1 tbsp. coconut aminos
» In a lidded sauté pan, add
olive oil and asparagus. Cover and cook over medium heat for 4 minutes. Remove lid and raise heat to medium-high. Add toasted sesame oil and coconut aminos. Sauté while tossing frequently for 1 minute. Transfer to a plate and serve with halibut. PALMBEACHILLUSTRATED.COM | OCTOBER 2021
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