The Sexy Forever Recipe Bible (93 page)

Place the fish on individual dishes along with zucchini noodles and 3 candied tomatoes per plate. Top the fish with a generous spoonful of pesto and serve immediately.

SERVES 4

herb-crusted halibut steaks with tomato basil sauce

PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

HALIBUT

Two 6-ounce halibut steaks

Sea salt and freshly ground black pepper

2 tablespoons finely chopped flat-leaf parsley

2 tablespoons finely chopped fresh basil

1 tablespoon olive oil

TOMATO BASIL SAUCE

1 cup dry white wine (use chicken stock for Detox)

1 cup chopped tomato

2 tablespoons fresh basil leaves, julienned

1 tablespoon unsalted butter

For the halibut:
Rinse the steaks and pat dry. Season both sides of the fish with salt and pepper. Combine the parsley and chopped basil in a small bowl. Make an herb crust on the halibut steaks by pressing the herbs onto both sides of the flesh.

Heat a large skillet over medium-high heat. Add the olive oil, then the fish, and cook for about 3 minutes on each side. Remove the fish and set aside to keep warm.

For the sauce:
Add the wine to the hot pan, scraping the browned bits off the bottom of the pan to release the flavor. When the wine has reduced by about one-third, add the tomato and basil, and stir until just heated through. Turn off the heat and add the butter, swirling until combined.

Serve the halibut steaks with the sauce poured over the top.

SERVES 2

ginger scallion grilled mahimahi

PROTEIN, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

1 cup soy sauce

2 teaspoons grated fresh ginger

3 garlic cloves, minced

2 scallions, finely chopped, plus 6 whole scallions

Juice of 1 lime

2 mahimahi steaks or your favorite fish

Combine the soy sauce, ginger, garlic, chopped scallions, and lime juice in a glass or other nonreactive bowl.

Place the mahimahi in the marinade, cover, and marinate for at least 10 minutes, or in the refrigerator for up to several hours.

Heat the grill to medium high. Remove the fish from the bowl, reserving the marinade. Place the fish and whole scallions on the grill. Grill for 3 minutes per side. Brush the scallions with the marinade, turning as necessary. Serve immediately.

SERVES 2

crispy fried catfish with ginger chips

PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

One 24-ounce bottle grapeseed oil

1 large piece fresh ginger

4 garlic cloves

2 bunches fresh cilantro

2 bunches scallions

Sea salt

Ground white pepper

Four 6-ounce catfish fillets

Soy sauce

1 lime, quartered

1½ cups
Green Goddess Dressing

Heat the oil in a large frying pan on medium-high heat until it reaches about 350°F.

Peel the ginger, then thinly slice the root on an angle. (You should have about 20 slices.) Peel the garlic and thinly slice on an angle. Wash the cilantro and trim the ends. Wash the scallions and trim the ends. To feather the ends of the scallions, lay each one on the chopping block and slice lengthwise, starting from the light green part down through to the white end. Then turn the scallions and slice again, creating a feathered end.

Begin the frying process with the ginger. Fry the ginger slices until golden brown, about 4 minutes; drain on paper towels. Add the garlic and fry for about 2 minutes; drain on paper towels. Add the cilantro and fry for 2 to 3 minutes; drain on paper towels. Add the scallions and fry for 3 to 4 minutes; drain on paper towels. Salt each item to taste.

Sprinkle a little salt and white pepper on the catfish fillets. Add the catfish to the oil and fry for 2 to 3 minutes, then flip and fry another 2 minutes. Drain on paper towels.

To serve, place a catfish fillet on each plate with a pile of ginger chips, fried garlic, fried cilantro, and fried scallions. Serve with soy sauce, a slice of lime, and a dollop of dressing.

SERVES 4

grilled ginger shrimp on skewers

PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

60 large raw shrimp (fresh or fl ashfrozen), peeled and deveined

One 4-inch piece fresh ginger, peeled and thinly sliced

2 bunches scallions, chopped into 5- inch pieces

20 garlic cloves, peeled and sliced

2 cups coconut oil

½ cup soy sauce

1 teaspoon hot chili oil