Pan Fried Wild-Caught Halibut with Fresh Rosemary and Thyme recipe

From Amy Myers MD website. I love fish and just came across this recipe. Can not wait to try it and definitely did not want to lose this one, so here it is filed here and shared 🙂 Let me know if you get to try it.



Fish is such a fast protein to cook. 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

by Brianne Williams, RD, LD

Serves 2


  • 2, 4-6-ounce wild-caught halibut filets
  • 4 tablespoons extra virgin olive oil
  • 4 sprigs fresh rosemary
  • 6 sprigs fresh thyme
  • 2 cloves minced garlic
  • 1 inch fresh ginger root, peeled and minced
  • ½ teaspoon salt, divided
  • Juice from 1 lemon
  • 2 tablespoons coconut oil or animal fat

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 flaky. Spoon oil and herbs from pan on top of each filet while cooking. Enjoy with Ginger Garlic Asparagus.

This recipe is approved on The Myers Way® Autoimmune Solution Protocol, Candida Protocol, Paleo Protocol, and Standard Protocol


To your health,


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