1 Halibut filet, roughly 3/4″ thick
2 tsp. coconut oil
SIBO-Friendly Strawberry Sauce
(this is also great with chicken; if you prefer more spice, add a dash of cayenne)
6 large strawberries, cored and chopped fine
Juice and zest from 1/2 orange
1/2 tsp honey
1 TBL freshly chopped mint
Combine all sauce ingredients in a small sauce pan over medium-low heat, stirring occasionally while you cook the fish. Once the strawberries begin to “melt” and the sauce thickens, turn off the heat and hold until the fish is done.
In a large non-stick pan, pan-fry the halibut fillet in coconut oil, flesh side down / skin side up. When the flesh turns light golden, flip the fish so that the skin side is down and finish cooking—approximately 8-10 total minutes depending on the thickness of your filet and your desired level of done-ness.
Although strawberry sauce makes me think of spring, which would make me want to serve this with asparagus, that ingredient is not in the low FODMAP “green” column, so I like to serve this with collard greens: I sautéed them in coconut oil with a dash of nutmeg. Cooking collards takes longer than fish or strawberry sauce, so you’ll want to start them first.
Place halibut on top of the greens, top with strawberry sauce and serve.