Honey Macadamia Halibut

Directions

1. Chop the macadamia nuts and spread on a cookie sheet.
2. Toast in the oven or in a toaster oven on 350° F until golden brown for about 5-7 minutes.
3. Check every minute or two and stir (or spin tray around) to toast evenly.
4. Rinse fish and sprinkle with salt and pepper.
5. Squeeze a bit of lemon on the fish.
6. Heat the coconut oil in a skillet.
7. Cook one side of fillet over medium heat for 5 minutes (if there is skin on one side, cook the fish skin side up first.)
8. Flip each fillet and spread the honey onto the fillets and cook for 5 minutes on the other side (the halibut is done when it’s opaque and lightly flakes with a fork. If needed, cook for about 2-3 more minutes.)
9. Remove from heat and top with toasted macadamia nuts. 

Notes

• To give the nuts even more flavor, you can quickly sauté them in the pan once you remove the fish. The nuts will pick up any of the honey and coconut oil still in the pan and become slightly glazed.
• This dish goes great with steamed string beans.

1. To make straining easier I use a mesh strainer over a pitcher-style 4-cup measuring cup. This makes transferring the stock to the canning jars easier. I do one jar at a time, cleaning out the strainer as needed. the fat will rise tot he top of the jars in the fridge which can be included in whatever you are making or scraped off if your body is not ready for all the fat. Discard the bones and vegetables. Meat still on the bones can be eaten or reserved for soups.
2. I love to drink the broth warm with a little sea salt added with meals or use it cook rice or vegetables. I also use it anytime a recipe calls for stock or broth. So delicious healing to your gut!  
3. More great resources for making your own bone broths:
4. Listen to this great interview with the master of bone broth Chef Lance and Sean Croxton from Undergroundwellness. http://undergroundwellness.com/retrolance/