Grilled Halibut with Strawberry Guacamole & Coconut Cauli Rice from Cook at Home Mom

Fresh from lifestyle blogger and “Cook At Home Mom” Laura Miner comes this zesty, heart-healthy halibut dish — proving that eating healthy doesn’t mean eating boring. Featuring everything from juicy guacamole to zesty rice, here’s a recipe that won’t take much to provide a tasty meal packed full of nutrition. Better yet, multitaskers will love this one (or anyone who wants an extra pair of hands in the kitchen). Whether you prefer cooking alone or bonding over sliced strawberries, this Whole30® dish offers delicious results!

INSTRUCTIONS

1. Pat dry the halibut fillets. Drizzle them with oil and seasonings, turning to coat. Allow them to marinade for now.
2. Hull and slice the strawberries and set them in a large bowl. Halve the avocados, remove the pit, slice, and scoop with a spoon to add to the strawberries. Stir in red onion, cilantro, lime, and salt.
3. Start preheating your grill to about 350 degrees Fahrenheit. While preheating, wash the cauliflower and cut it into bite-sized pieces. In batches, add them to your food processor or blender and pulse until they break down to the consistency of rice.
4. Lay out the cauliflower rice across a large tea towel and squeeze out any extra moisture over the sink or a bowl.
5. Add the coconut flakes alone to the blender and pulse until broken down a bit smaller than grain-sized pieces.
6. Once the grill is ready, place the halibut filets and grill until flaky and the internal temperature reads 145 degrees. This might be about 3–4 minutes on either side, depending on the thickness of the fish.
7. Combine the cauliflower and coconut flakes in a pan and sauté over medium-high heat, until the coconut begins to toast — it will probably take 5–7 minutes. Stir in the salt, zest, and lime juice.
8. Plate together, and enjoy!