Amy Myers, M.D. is a functional medicine physician, trained and certified by The Institute of Functional Medicine. Dr. Myers earned her Doctor of Medicine (M.D.) at the LSU Health Science Center, and completed her Emergency Medicine residency at the University of Maryland Medical Center.
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
Pan Fried Wild-Caught Halibut with Fresh Rosemary and Thyme
Ingredients
Ingredients
- 6 177.444 fl oz ml halibut filets
- 4 59.148 tbsp ml extra virgin olive oil
- 1 14.787 tbsp ml rosemary approximately 4 sprigs
- 1 14.787 tbsp ml thyme approximately 6 sprigs
- 2 2 cloves garlic minced
- 1 14.787 tbsp ml ginger approximately 1 inch, peeled and minced
- 1/2 2.4645 tsp ml sea salt divided
- lemon juice from one lemon
- 2 29.574 tbsp ml coconut oil or animal fat
Instructions
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.
