Tonight’s meal was a perfect summer evening dish, and makes for a beautiful and very easy entree if cooking for guests.  The warm weather had me craving a light but flavorful dinner, so I picked up a Wild Halibut fillet, and then decided to spruce things up with some mint and cilantro leaves….it turned out FABULOUS.

Local Wild Halibut with Spicy Mint-Cilantro Roasted Organic Veggies

The Mint-Cilantro Sauce:

• De-stem and clean a handful of cilantro and a handful of mint.
• Place herbs in small blender with olive oil, water, salt, pepper, minced garlic and a dash of ground dry hot pepper flakes.  I did not measure these, so go easy on seasonings/liquids, and add as needed for taste and consistency.
• Blend ingredients and set sauce aside in separate bowl.

The Vegetables:

• De-seed and cube 1 small butternut squash (these are just going out of season, so most you see at your farmers market will be small, but still tasty)
• Chop 1 small organic cauliflower
• Dice 1/2 organic red onion
• Clean and de-stem a dozen or so organic brussel sprouts
• Place all veggies in medium sized baking dish.  Toss in a spoonful of melted coconut oil, 1 tablespoon of minced garlic, and sprinkle sea salt and pepper.
• Roast veggies at 450 degrees in middle of the oven
• At 25 minutes, remove dish from oven and LIGHTLY toss vegetables in Mint-Cilantro sauce.  Save half the sauce for later.  Ok, now fish time.

The Halibut:

• Season the wild halibut with sea salt, pepper, and a light drizzle of lime
• After veggies have been roasting for 25 minutes or just browning, place fish atop simmering vegetables and put back into the oven for 8-10 minutes or until fish is cooked through.

The Final Dish:

• Scoop roasted veggies over light bed of quinoa and place fish on top.  Spoon extra Mint-Cilantro sauce and finish with a squeeze of lime!  
• Oh, and keep the sauce close by the dinner table…. I could not get enough of it!