Dukan Attack Phase Recipe: Balsamic Black Garlic and Halibut
This fish recipe uses black garlic which is a type of fermented garlic. It has double the antioxidants of plain garlic and it is an established ingredient in Asian cuisine where its properties for disease prevention and treatment are well known. Black garlic is made by fermenting whole bulbs of garlic at high temperature and this turns the cloves black and gives them a sweetness which has hints of balsamic which this recipe capitalizes on. If you are unable to get black garlic you can substitute with plain garlic.
Balsamic Black Garlic and Halibut
Ingredients (Serves 2)
- 2 Halibut Steaks
- 2 tablespoons of Balsamic Vinegar
- 2 finely sliced cloves of Black Garlic
- Juice of 1 small Lemon
- 1 teaspoon of Lemon Zest
- 1 teaspoon of Olive Oil or Rapeseed Oil
- Freshly ground Black Pepper, Sea Salt and a little Sweetener to taste
- Fresh Coriander (Cilantro) to garnish
- Mix the balsamic vinegar, lemon juice and lemon zest in a bowl and add sweetener and salt and pepper to taste.
- Heat the oil in a pan over medium-high heat and add the black garlic.
- Dip both sides of the halibut steak in the balsamic mixture and cook in the pan for approximately 5 minutes each side. The fish is cooked when you can flake the fish with a fork.
- Serve immediately garnished with a little coriander.