Amy Myers, M.D. is a trained functional medicine physician. She completed her degree at the LSU Health Science Center, emergency medicine residency at the University of Maryland Medical Center and her functional medicine training through The Institute of Functional Medicine.
Dr. Myers retired from her functional medicine clinic, Austin UltraHealth, where she served thousands of patients, to empower those who were failed by conventional medicine. She’s a 2x New York Times bestselling author, and the founder and CEO of the health & lifestyle e-commerce brand, Amy Myers MD®.
Fish is such a fast protein to cook, so it was a time crunch that inspired this Pan Fried Wild-Caught Halibut!
Remember to avoid fish that are higher in mercury. See the Natural Resources Defense Council for mercury levels in fish.
Pan Fried Wild-Caught Halibut with Fresh Rosemary and Thyme
Ingredients
- 2 4-6 ounce halibut filets
- 4 Tbsp extra virgin olive oil
- 4 sprigs fresh rosemary
- 6 sprigs fresh thyme
- 2 cloves garlic minced
- 1 inch ginger peeled and minced
- 1/2 tsp sea salt divided
- juice from 1 lemon
- 2 Tbsp animal fat or coconut oil
Instructions
- Place each halibut filet in a separate BPA-free zip lock bag.
- In each bag add 2 tablespoons olive oil, 2 sprigs rosemary, 3 sprigs thyme, 1 clove minced garlic, ½ minced ginger, ¼ teaspoon salt, and half the juice from 1 lemon. Set aside for about 20 minutes.
- Heat large pan with coconut oil over high heat. Place halibut filets on hot pan (reserve leftover contents in bags) and cook about 3 minutes on each side.
- Reduce heat to medium and pour remaining oil and herbs from bags on top of the fish.
- Flip filet and cook about 5 minutes on each side on medium until flakey.
- Spoon oil and herbs from pan on top of each filet while cooking.
