Whole30 + Keto Halibut with Spinach Artichoke Cauliflower Rice Risotto
Whole30 + Keto Halibut with Spinach Artichoke Cauliflower Rice Risotto Recipe + Video with Blistered Tomatoes. Paleo, low carb, gluten free, grain free, dairy free, sugar free, clean eating, real food.
This halibut dinner looks so fancy and elevated, but I made it in 30 minutes on a Monday for my whole family. Haha!
Fancy enough for date night. But easy enough for a weeknight meal!
Table of Contents
Keto Crispy Skin Halibut
I got my hands on some gorgeous, wild caught skin on halibut. Halibut is so buttery and slightly sweet and absolute seafood perfection. You don’t need to do much to it. I simply seasoned it with salt and seared it in ghee in my cast iron skillet.
The skin got crispy and golden brown. There are no words for how amazing this halibut was.
Spinach Artichoke Cauliflower Rice Risotto + Blistered Tomatoes
To accompany the halibut, I made some creamy spinach artichoke cauliflower rice risotto. It is just like my oh so popular original cauliflower rice risotto, I just added in some chopped artichoke hearts and spinach. Delicious!
To add some acid, I roasted grape tomatoes until they softened and blistered.
An absolute 10/10 meal!
Watch Halibut with Spinach Artichoke Cauliflower Rice Risotto Recipe Demo (3:58 minutes)
Whole30 + Keto Halibut with Spinach Artichoke Cauliflower Rice Risotto
Ingredients
Blistered Tomatoes
- 2 cups grape tomatoes, whole
- 1 tablespoons olive oil
- 1 teaspoon kosher salt
Spinach Artichoke Cauliflower Rice Risotto
- 1 tablespoon ghee
- 1 shallot, finely chopped
- 1 cup chopped artichoke hearts, see notes
- 1 cup frozen spinach
- 2 12-ounce bags frozen cauliflower rice
- 3 cloves of garlic, chopped
- 1/2 cup bone broth
- 1/2 cup cashew cream
- kosher salt + pepper to taste
Halibut
- 4 halibut filets, skin on or off, about 6 ounces each
- 2 tablespoons ghee
- kosher salt
Instructions
Blistered Tomatoes
- Preheat your oven to 425ºF. Line a rimmed baking sheet with parchment paper for easy cleanup
- Toss the tomatoes in olive oil. Spread in an even layer. Season with salt.
- Roast the tomatoes for 20-25 minutes, until blistered. No need to turn the tomatoes while roasting.
Spinach Artichoke Cauliflower Rice Risotto
- Heat a large skillet over medium heat. Add the ghee, shallots, chopped artichoke hearts and spinach. Season with kosher salt + pepper. Saute until thawed and starting to caramelize, stirring occasionally. About 10 minutes.
- Add in the frozen cauliflower rice. Continue cooking until all the moisture is cooked off, another 8-10 minutes.
- Make a well in the middle, add in another teaspoon of ghee and the garlic in the ghee. Saute for 30 seconds until fragrant, then stir the garlic into the mixture.
- Pour over the bone broth and cashew cream. Cook until the liquid is absorbed and the risotto is thick and creamy, about 3 minutes. Season with salt and pepper to taste.
- Lower the heat to low to keep it warm while you make the halibut.
Halibut
- Heat your cast iron skillet over medium heat.
- Pat the halibut completely dry. Season both sides with kosher salt.
- When your skillet is warm and starting to smoke, add in the ghee, let the ghee heat up for 30 seconds.
- Add in the halibut (skin side DOWN if it has skin). Let the halibut cook without moving. By looking at the side of the halibut, you'll know it's ready to flip with the fish looks over 2/3 opaque and cooked through. The cook time will vary depending on how thick your halibut is. Generally around 5-8 minutes. Flip, and cook another minute.
- Remove from the pan and let it rest (skin side UP if it has skin).
Serving
- On a plate, assemble the spinach artichoke cauliflower rice risotto on the bottom. Top with blistered tomatoes. Then place the halibut on top of the tomatoes (skin side UP if it has skin). Serve warm.
- Leftovers will keep in an airtight container refrigerated for at least 5 days.
Notes
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4 Comments on “Whole30 + Keto Halibut with Spinach Artichoke Cauliflower Rice Risotto”
THIS TASTES SO GOOD!!!!! I couldn’t find halibut so I used tilapia that I baked in the oven with lemon, butter and garlic, and I did sub heavy cream in the risotto and added a little parmesan to it, too. Overall, 10/10 meal. YUM! Thank you SO MUCH for posting healthy, low-carb meals that are family friendly. This fellow momma of 2 boys appreciates it!!!
I am so happy you liked the halibut and risotto recipe Elyse. I love the substitutions and additions you did to the recipe. I am glad it turned out well with tilapia. Tilapia is such a tasty fish. Adding heavy cream and parmesan to the risotto is genius and delicious!
Thank you for your kind words about my recipes. I just love sharing them and when they are well received it sure makes it all worthwhile. Congratulations on your two little (or maybe not so little) guys. Being a boy mom is just great!
Oh my goodness this looks SO delish!! I’m definitely going to be making this recipe this weekend! 😍 gotta send my hubby out for some fish! Lol
I have Made so many of your recipes, and they have all been amazing!! 👏🏼
Loving all the pictures too! How beautiful 💕
I sure hope you like it Bre! I kid you not, it is my new favorite meal. I know what you mean about sending your hubby out for fish! My how times have changed. Who would have thought that would ever be a big deal? Somehow it REALLY is! LOL!