Healing Family Eats

notes from an autoimmune kitchen

  • About
    • About Me
    • About The Autoimmune Protocol?
  • Well-Being
  • Recipes
    • Breakfast
    • Drinks
    • Meat
    • Reintroductions
    • Salads
    • Savoury
    • Seafood
    • Soups and Stews
    • Sweet
    • Vegetables
  • Cookbook
    • PRINT COOKBOOK
    • eBook
  • Work With Me
    • 1:1 Coaching
    • RESTART® Program
  • Freebies
    • AIP STARTER PACK
    • 10 SIMPLE RECIPES FOR AUTOIMMUNE HEALING EBOOK
    • BODY SCAN AUDIO
    • AIP REINTRODUCTION JOURNAL TEMPLATE
  • Contact

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

April 22, 2015 By healingfamilyeats 9 Comments

Pan-Fried Halibut with Prosciutton and Green Olive Mash - Healing Family Eats

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 Olive Mash - AIP

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.

 

« Thyme-Scented Strawberry Fool {AIP, GAPS, SCD, Paleo}
Lemon and Mint Roasted Chicken {AIP, GAPS, SCD, Paleo, Low FODMAP} »

Comments

  1. Jessica Wadsworth says

    April 24, 2015 at 5:07 pm

    I'm surprised you think Vancouver is lacking in the seafood department! I live on Commercial Drive and The Daily Catch is an ethically-sourced fishing co-operative retail front which stocks halibut, trout, sablefish, anchovies, salmon, prawns, shrimp, crab, cod, haddock and much more. Where in Vancouver are you? I could probably point you in the right direction for seafood!

    Reply
    • healingfamilyeats says

      April 28, 2015 at 8:22 am

      Thank you!

      Reply
  2. Laura says

    May 17, 2015 at 7:55 am

    This was so good. I make the cauliflower mash on its own too -- a tasty dip with fresh cut veggies. Thanks for sharing. I really enjoy your site.

    Reply
    • healingfamilyeats says

      May 17, 2015 at 9:38 am

      Great to hear Laura, and thanks for letting me know 🙂

      Reply
  3. Christine Pacanowsky says

    April 04, 2019 at 9:31 am

    Now that it is Halibit season here I am hoping to be able to make this dish. I live in Salt Lake City, Utah and it does not seem to be possible to get the John Greek Green Kalamatas in the US. I have not been able to find Green Kalamatas here at all. In the best shops, the green olives I can see are the French Lucques and Picholine. There do seem to be some Organic Greek Green olives in olive oil at Amazon, though not Kalamatas.
    Which would you suggest?

    Reply
    • Christine Pacanowsky says

      April 04, 2019 at 9:55 am

      Oops, I now see that I have packages of the Mario green pitted snack olives that you have recommended in other recipes.
      Perhaps they would be good in this?

      Reply
      • healingfamilyeats says

        April 05, 2019 at 11:00 pm

        Yes go for it

        Reply

Trackbacks

  1. 70+ Paleo and AIP Seafood Recipes says:
    August 18, 2015 at 5:12 pm

    […] Pan-Fried Halibut with Prosciutto and Green Olive Mash – Healing Family Eats […]

    Reply
  2. Navigating the Holidays, AIP-style (Part 2 of 2) - Provincial Paleo says:
    December 13, 2015 at 5:01 am

    […] Slow-roasted Salmon with Herbed Yogurt by Sweet Treats or Pan-fried Halibut with Prosciutto and Green Olive Mash by Healing Family […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
I’m Kate, mother of two, wife of one! I’m also a Functional Nutritional Therapy Practitioner, Restorative Wellness Practitioner, AIP Certified Coach, qualified chef and author of The Autoimmune Protocol Reintroduction Cookbook. I'm also crazy about The (US) Office and living the dream in Vancouver, BC. I’m passionate about the health of myself, my family and YOU. It’s great to have you here, make yourself a mug of bone broth and hang out with me for a while.

PURCHASE MY COOKBOOK

JOIN MY AIP SUPPORT GROUP

FAVOURITE SAFE SKIN CARE - SPECIAL OFFER

AnnMarie Skin Care

logo
Health Ads by

Watch FB Live Cooking Tutorials

logo
Health Ads by

My E-Books

AIP Indian Cookbook!

AIP Coffee!

liver support with essential oils

histamine support with essential oils

SHOP MY BEAUTY ESSENTIALS

 data-recalc-dims=
 data-recalc-dims=
</div>
		</div></section>
<section id=
</div>
		</div></section>
<section id=
 data-recalc-dims=

logo
Health Ads by

I'm Kate Jay, mother of two, wife of one! I'm also a Functional Nutritional Therapy Practitioner, Restorative Wellness Practitioner, Certified Gluten Practitioner, Certified AIP Coach and qualified chef, living the dream in Vancouver, BC. I'm passionate about the health of myself, my family and YOU. It's great to have you here, make yourself a mug of bone broth and hang out for a while.

Recent Posts

Seafood and Cauliflower Gratin
Banana Chocolate Muffins
Cauliflower Mac n Cheese, Bacon Rosemary Topping
AIP Liver Blueberry Muffins
AIP Beef Rendang
Paleo AIP Reintroduction Rustic Apple Cake

Shortcuts

  • DISCLAIMER
  • PRIVACY POLICY
  • TERMS AND CONDITIONS
  • MISSION AND VALUES STATEMENT

Copyright Healing Family Eats © 2022 · Log in