Pan-Fried Halibut with Prosciutto and Green Olive Mash {AIP, GAPS, SCD, Paleo}

It’s all systems go in the Healing Family household this week. Both children are performing in school productions, different schools, same evenings so you imagine the logistical nightmare that has caused. And my little girl turns twelve today. Of course it’s a cliché to say ‘time has flown by’ but it really has, I can remember bringing her into this world as if it was yesterday. And here we are, in a different country on a different time zone, living a different life, eating a different diet. So many changes!

I can say the same about our health as well. A year on from starting the AIP my husband bounces around like a man ten years younger, the children have blossomed more than I could have imagined and as for me? Well, I found a compounding pharmacy who made up my thyroid meds without the lactose and corn starch it previously contained and already I feel a whole lot better. I’m still a work in progress but any day now I’m halving my dosage to see where that gets me, then with a bit of luck and some crossed fingers, I may even see the back of them one of these days. Wouldn’t that be a pretty fine change?

Meanwhile I’ve been pan frying fish. As much as I love wild salmon, I have a deep love for thick fillets of firm white fish such as cod, haddock, brill, turbot and halibut. Living here in Vancouver is amazing and I’ve managed to source fantastic grass-fed meats but I’m afraid it is lacking in the fish department. If you want salmon, this is the place to be but anything else is just not happening and that’s something I miss very much about London, where plentiful fish stalls and shops have incredible choice and fantastic quality. But I did lay my hands on some delicious halibut the other day and promptly made this simple recipe.

pan-fried halibut with prosciutto and green olive mash
Here’s a meal in one, just add some sautéed greens, something bright and colourful and you’re well and truly good to go. My olives are made by a company called John Greek and contain added oregano. If you can’t find this brand or similar, then I suggest adding a tsp dried oregano to the jar, stirring it about and then draining as per the recipe. *
(serves 6)
Print the recipe here

for the fish –
6 thick pieces of halibut (or other firm white fish)
6 slices prosciutto
avocado oil

Brush a small amount of avocado oil onto the skin of the fish and set to one side whilst you heat a large sauté or frying pan. When it is completely hot, add the fish to the pan, skin side down and cook for about 3 minutes until good and crispy. Turn the fish over and continue cooking a further 2-3 minutes or until it is cooked to your liking. Don’t allow it to get to the point where it is flaking, it should be just coming to that point.

Meanwhile, put the prosciutto onto a baking tray and pop it under the grill. Cook for a couple of minutes or so until crispy.

for the green olive mash–
1 x 320g jar pitted green kalamata olives in olive oil (I use John Greek‘s with added oregano) *
2 medium heads cauliflower
1 tsp salt

Tip the contents of the jar of olives into a colander and allow to drain off the oil. Do not rinse.

Meanwhile, cut the cauli into florets and put into a large pan with an inch worth of water. Cook until tender, approx 10-12 minutes. Drain, then put the cauli into a food processor fitted with the S blade and whizz until you have lovely silky mash. Add the drained olives and whizz again until the olives are broken down but not completely blended. Add salt to taste.