Coconut Cashew Granola-Crusted Halibut (Gluten Free, Dairy Free, Grain Free)
When I got a generous package of some of Purely Elizabeth's granolas, I was so excited to try them in some unique recipes.
Don't get me wrong, I could eat their granola straight out of the bag (and do almost daily... no shame!), but I thought it might be fun to try some different spins on using their granola. I didn't have anything in mind at first, but then I tried their Grain-Free Coconut Cashew Granola, and was immediately transported to a tropical island (or at least my taste buds thought so!). I knew I had to riff on that and see what I could come up with. I could have gone the sweet-route, since it is granola after all. But I really wanted to find a way to use it to complement a savory dish.
One thing led to another, and now here we are -- using granola to crust a savory piece of fish.
If you're still with me, hear me out: this combination of the sweet granola with the tangy lime and garlic flavors come together in the most satisfying and tastebud-pleasing way.
The subtle sweetness of the granola comes from coconut sugar, which is one of my favorite sweeteners because it's less processed than some other forms of sugar, and has a lower glycemic index, which keeps your blood sugar from spiking (and thereby keeps you fuller longer, and your health in check).
I honestly didn't know if this combination of flavors would work together, but I'm here to tell you that I've tested it and it works better than I could have ever dreamed.
Get outside your comfort zone every now and then and give something a try that you don't think is possible. You'll likely surprise yourself.
- 2 filets of halibut (about 1 pound)
- 1/4 cup (heaping) Purely Elizabeth Grain Free Coconut Cashew Granola
- 1/4 cup pecans (or nut of choice)
- 1 large clove garlic
- 2 TBSP avocado oil
- juice of 1 lime
- a few pinches Real Salt (or sea salt)
- Preheat oven to 350°F.
- In a food processor, pulse the Purely Elizabeth Grain Free Coconut Cashew Granola, pecans, and garlic until it comes together into a consistency where it's ground up, but not pulsed like a paste (it should resemble bread crumbs).
- Prepare the halibut by coating with about a Tablespoon of the avocado oil (leave the rest for cooking in the pan), and squeeze lime juice over the filets.
- Generously coat the top of each filet with the ground granola-pecan-garlic mixture.
- Meanwhile, heat the remaining avocado oil (plus a little more), in a skillet (I prefer cast iron).
- When the oil is hot, place the crusted-filets top-side down into the skillet to sear for about 1 minute, then flip and sear on the skin side for about 1.5 minutes.
- Transfer the oven-safe skillet (or transfer the filets to an oven-safe baking dish or pan) into the oven, and bake skin-side down for 12-18 minutes depending on the thickness of your filet. Check periodically for doneness.
- When the filets are cooked through, serve immediately.
Thanks to Purely Elizabeth for generously providing the granola featured in this recipe, and thanks to you all for reading!