Ingredients

2 6oz filets of halibut (skin removed)

1 cup coconut milk

3 Tlb green curry paste

2 eggs

2 Tlb ginger minced

½ head of cauliflower

1 red bell pepper (seeded cut into thin strips)

½ bunch of green onions chopped thin

1/3 bunch cilantro chopped fine

1 can sliced water chestnuts

½ red onion chopped fine

½ cup sliced mushrooms

2 Tlb grapeseed oil

1 lime juiced

2 Serrano peppers

3 baby carrots sliced thin

Slavo Salt

Preparation

For the Green Curry Sauce:

1. Combine coconut and green curry in a small saucepan over medium heat on the stove.

2. Mix well and reduce volume by half, stirring occasionally.

3. Hold warm until serving

For the rice:

1. Break cauliflower into florets and pulse in food processor until roughly rice consistency. Do not over-pulse. Set aside.

2. Scramble both eggs and set aside

3. In a large skillet over high-heat add sesame oil, onions, mushrooms, ginger and pan fry for 2 minutes.

4. Add peppers, and carrots, continue cooking for 5 minutes.

5. Add pulsed cauliflower and continue pan-frying until heated through (approximately 4-5 minutes).

6. Add egg, green onions and cilantro, mixing well.

7. Season to taste with Slavo Salt and lime juice.

For the halibut:

1. Season both sides of filets with Slavo Salt

2. In a separate frying pan over high, high heat add 3 Tbl of grapeseed oil. Once oil is hot, add both filets and cook over high heat for 2 minutes.

3. Lift each filet up and put back down on same side allowing oil to move back under filets in the pan (this will give you a golden crispy crust). Cook for 1 more minute.

4. Flip filets over and cook for 2-3 minutes, remove from heat and allow to cool (3 minutes)

To plate:

1. Spoon cauliflower rice mixture into center of plate, drizzle green curry sauce and place halibut filet on top.