| 9 | 20 | 249 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 10 min | 4 |
| 1 cup | Parsley, fresh (Packed) |
| 1/4 cup | Dill, fresh (Packed) |
| 3 tbsp | Extra virgin olive oil |
| 1 clove(s) | Garlic |
| 1 pinch | Sea Salt |
| 1 dash | Black pepper |
| 567 gm | Wild Atlantic halibut |
| 1 1/2 tsp | Coconut oil |
| 8 cup | Arugula (Or mixed greens) |
1. In a food processor, combine parsley, dill, sumac, olive oil, and garlic. Season with salt and pepper to taste, and blend well until a thick paste forms. Transfer to a bowl an set aside.
2. Season halibut with salt and pepper. Heat coconut oil in a cast iron skillet over medium-high heat. Cook fish for 3-4 minutes per side, or until golden. Fish should flake easily with a fork when finished.
3. Divide arugula, or mixed greens, between plates. Set halibut on top of greens and top with large dollop of pesto. Serve with shiratake noodles on side if desired.
| Meat | 1.6 |
| Vegetables | 2.2 |
