We have officially made it to the final week of my hubby’s Crossfit challenge! Woo!!!
As excited as I am to add cheese and carbs back to my life I am also super excited to continue the healthy eating journey. I’ve always enjoyed cooking healthy food but I’ve learned some tricks this past six weeks that have changed the way I think about creating recipes. I can’t wait to share more things and re-create some of our family favorites. Stay tuned!
I hit it out of the park on this one on the first try. I love when that happens! It’s super easy, comes together fast and feels (and looks) gourmet! I know it sounds weird to massage the kale but trust me that is a game changer when it comes to all things raw kale. I will never make a kale salad any other way!! Hope you love it!
Happy (healthy) eating!
Blackened Halibut and Kale Slaw
2 halibut filets
1 Tablespoon blackening seasoning*
1 Tablespoon grassfed butter (Kerrygold is my go-to)
1 bunch kale, cut into ribbons
Splash of cider vinegar
Pinch of salt
2-3 large radishes, cut into matchsticks
½ a small onion, shaved thin
½ cup sliced almonds
1 cup Greek yogurt
1 Tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1 Tablspoon stevia
Salt & pepper
Coat the halibut filets on both sides with blackening seasoning, set aside.
In a large bowl, add kale plus a splash of vinegar and pinch of salt. Massage (I know it sounds weird but trust me!) for 3-5 minutes or until kale gets soft and wilted. Add radishes, onion and sliced almonds.
In a small bowl, whisk together Greek yogurt, vinegar, mustard and stevia. Season to taste with salt & pepper. Toss dressing with kale. Set aside.
Heat olive oil in a cast iron skillet over medium-high heat. Add halibut and cook 3-4 minutes on first side. Flip and cook another 2-3 minutes or until fish is just about cooked through. Add butter to the pan and let it melt. Baste the fish with the melted butter.
Serve fish over a big pile of kale slaw.
*Blackening seasoning – 1 teaspoon chili powder, 1 teaspoon cumin, ½ teaspoon garlic powder, ½ teaspoon oregano, ¼ teaspoon smoked paprika, 1 teaspoon salt
Source: Ruth’s Table, 2019.