our boss told us this dish was fit for the president of the united states... his favorite so far. it is wonderfully light, yet warm and comforting. the fresh, tart nectarines are paired with deliciously sweet dried mulberries and a small kick from the red onion,lemon + ginger.
the method i use is a little unusual, but very useful for a busy mom/cook. it is a one-pan dinner and can be whipped up fairly quick with minimal dishes.
plan this one into your dinner schedule this week while the nectarines are at their peak. and invite guests over! it is sure to impress.
serves 8-10
ingredients:
8 ripe local nectarines, pitted and coarsely chopped
1 T coconut oil, melted
1/2 c dried mulberries
1/4 c minced red onion
juice of 2 fresh lemons
1 T coconut or lakanto sugar
2 t freshly grated ginger (or 1 t powdered)
8 fresh wild caught halibut fillets, rubbed with coconut oil & seasoned
chopped fresh flat leaf parsley for garnish
-preheat oven to 400ºF.
-in a large glass baking dish, combine all ingredients but parsley and halibut. mix to coat evenly. neatly lay the halibut fillets on top and place in heated oven for 15-20 minutes until fish is opaque throughout.
-serve each fillet with a generous amount of chutney and the fresh parsley on top.
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