Sauteed Flank Steak with Arugula and Roasted Cauliflower and Tomatoes
180 Protocol Approved Recipe
1 (2-pound) skin-on halibut fillet or white fish of choice, rinsed and patted dry
1 zucchini, cut into ¼” thick coins
¼ head of cabbage, cut lengthwise into ½” wide strips
1 medium onion, thinly sliced
1 tablespoon fresh ginger, grated
2 teaspoons Braggs or coconut amino acids
¼ cup freshly squeezed orange juice
1 tablespoon finely grated orange zest
NTM Salt and pepper
2 scallions (dark green part only), chopped, for garnish
Preheat the oven to 425°F.
Put the fish in a baking dish and top with the zucchini, cabbage, and onion. In a small bowl combine ginger, amino acids, and orange juice. Drizzle dressing over the fish and vegetables, season with salt and pepper, and sprinkle the zest evenly over it; cover the dish tightly with foil. Bake for 15 minutes, or until the fish and vegetables are cooked through.
Using two large spatulas, transfer the fish and vegetables to a serving platter, pour the juices from the baking dish over the top, and garnish with the scallions.
Makes 4 servings.
To learn more about the Dynamite 180 Program click here.
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