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Whole30 + Keto Halibut with Spinach Artichoke Cauliflower Rice Risotto + blistered tomatoes on a white plate

Whole30 + Keto Halibut with Spinach Artichoke Cauliflower Rice Risotto

  • Author: Natalie
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x


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


  • (4) halibut filets, skin on or off, about 6 ounces each
  • 2 tablespoons ghee
  • kosher salt


Blistered Tomatoes

  1. Preheat your oven to 425ºF. Line a rimmed baking sheet with parchment paper for easy cleanup
  2. Toss the tomatoes in olive oil. Spread in an even layer. Season with salt.
  3. Roast the tomatoes for 20-25 minutes, until blistered. No need to turn the tomatoes while roasting.

Spinach Artichoke Cauliflower Rice Risotto

  1. 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.
  2. Add in the frozen cauliflower rice. Continue cooking until all the moisture is cooked off, another 8-10 minutes.
  3. 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.
  4. 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.
  5. Lower the heat to low to keep it warm while you make the halibut.


  1. Heat your cast iron skillet over medium heat.
  2. Pat the halibut completely dry. Season both sides with kosher salt.
  3. When your skillet is warm and starting to smoke, add in the ghee, let the ghee heat up for 30 seconds.
  4. 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.
  5. Remove from the pan and let it rest (skin side UP if it has skin).


  1. 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.
  2. Leftovers will keep in an airtight container refrigerated for at least 5 days.


You could use an onion in place of the shallot. You’ll need about 3 tablespoons worth.

I used frozen artichoke hearts that I thaw and chop. I get them at Trader Joe’s. They’re my favorite! They have the purest artichoke flavor. 2nd best choice would be jarred artichoke hearts, but these will have added flavors from the marinade oil in the jar. 3rd best choice would be canned artichoke hearts, which also have added flavors from the marinade in the can.

I add the spinach in frozen, no need to thaw.

I love my homemade cashew cream, gives it so much creaminess without dairy! You could also use Original Flavor Nutpods, Silk dairy free heavy whipping cream or canned coconut milk. If you’re ok with dairy, heavy cream would work too! Same measurements for all substitution options.

This would work with any seafood! Salmon, mahi mahi, shrimp, etc.

You can use coconut oil, avocado oil or olive oil in place of ghee if you need it completely dairy free (ghee is lactose free). If you’re ok with dairy, you can use grass fed butter in place of the ghee.