GRILLED HALIBUT WITH BOK CHOY

Grilled Halibut with Bok Choy

Organic Ingredients:

• 1 TBSP balsamic vinegar, plus more for grill and drizzling

• 3 TBSP coconut oil, melted

• ¼ cup unsweetened coconut flakes

• 1 lime, zested and juiced (separated)

• 4 5oz boneless halibut, monkfish, or other wild-caught firm white fish

• Pink salt

• 1 small head of bok choy, leaves separated, thick stems trimmed

• ¾ cup unsweetened coconut milk

Instructions:

1. Preheat a grill to medium heat and oil the grate with coconut oil.

2. Pulse coconut flakes in a food processor or a blender until coarsely chopped.

3. Finely grate lime zest directly onto halibut and pack on coconut flakes. Drizzle lightly with oil; season with salt and pepper.

4. Lightly coat bok choy with 1 Tbsp coconut oil and season with salt.

5. Grill halibut approximately 2 ½ to 3 minutes per side, turning it only once, until browned on both sides and just opaque in center, about 5 minutes.

6. Meanwhile, grill bok choy leaves until lightly browned and tender, about 30 seconds per side.

7. Squeeze 2 TBSP lime juice into a small bowl and stir in coconut milk; season dressing with salt.

8. Plate the halibut and bok choy and drizzle with dressing. Serve immediately.