Pecan Crusted Halibut With Shaved Brussels Sprouts

Directions

1Preheat oven to 375°F.

2Season halibut filets with sea salt and set aside.

3In a food processor, pulse pecans and hemp hearts until it resembles a crumbly texture. Pour texture into a mixing bowl and add the garlic powder, parsley, and Extra Fiber. Mix well. Add ghee and blend the mixture into a thick paste with your hands.

4Slather pecan mixture over the halibut and press gently to adhere. Set aside.

5Line a sheet pan with parchment paper. Place both pieces of halibut on the pan. Place in the oven for 15 to 20 minutes, or until the top is crisp. Fish should be firm.

6Thinly slice or shave Brussels sprouts. Add olive oil to a medium skillet over medium heat.

7Add Brussels sprouts to skillet and sprinkle with sea salt and lemon zest. Sauté for 5 to 10 minutes, or until browned and soft, but still crisp. Keep warm.

8Split Brussels sprouts between two plates. Place halibut on top of the Brussels sprouts and serve.

9Refrigerate for up to 2 days in separate containers.