Coconut Barramundi with Anise Wilted Spinach and Cauliflower Rice
Servings Prep Time
4 15minutes
Cook Time
45minutes
Servings Prep Time
4 15minutes
Cook Time
45minutes
Ingredients
Fish
  • 44 oz filets of Barramundithawed
  • 1/2cup full fat organic coconut cream
  • 2cloves fresh garlic
  • 1/4cup fresh parsley sprigs
  • herbamare
  • popped pumpkin seedsprepared ahead for a time saver
Pumpkin Seeds
  • 2TB Extra Virgin Olive Oil (EVOO)
  • 1cup Pipitas or Raw Green Pumpkin Seedssoaked in water over night then drain
  • Herbamare to taste
Spinach
  • 4large handfuls spinach
  • 2TB Extra Virgin Olive Oil (EVOO)
  • 1/4tsp crushed anise seeds
  • 1/2 tsp of Chinese Five Spicefavorite is Teeny Tiny Spice Company
Cauliflower Rice
  • 1head Organic Caulifloweror 1 and 1/3 bag of Green Giant frozen Cauliflower rice
  • 2TB Ghee
  • Celtic Kosher Sea Salt and cracked pepper to taste
Instructions
Fish
  1. Thaw filet in the fridge and pat dry
  2. Add a spoonful of ghee to medium hot skillet
  3. Add fish filet to a hot skillet, cook for one minute per inch then flip
  4. Move fish to one side of the pan
  5. Add a spoonful of ghee, melt then sautee garlic
  6. Add coconut milk
  7. Herbamare to taste
  8. Turn off heat and allow to sit on the burner
Pumpkin Seeds
  1. Drain water after seeds have soaked overnight
  2. Place EVOO on medium heat
  3. Add wet pumpkin seeds
  4. Add Herbamare to taste
  5. Stir frequently until the seeds begin to pop in their belly (it’s not like popcorn)
Spinach
  1. Add EVOO to skillet and turn to medium-hot heat
  2. Saute onions until translucent
  3. Add Spinach along with anise seeds and 5 Chinese Spice
  4. Stir approximately two minutes until spinach is slightly wilted
  5. Turn heat off
Cauliflower Rice
  1. If buying already prepared, follow directions
  2. Add Cauliflower to the food processor and chop until it becomes the consistency of rice
  3. Transfer into a 2-quart pot
  4. Add Ghee, salt and pepper and cook for 8-10 minutes