This is one of our all-time best from the vault! A healthy yet tasty recipe to combat acid reflux and help restore proper pH and alkalinity in our bodies. The Faux-Moto is "ahead of the curve" modern tomato-less, tomato-like sauce to replace highly acidic tomato sauce in a seasonal application.

Seared Halibut & Faux-Mato Sauce

Yields – 4 portions

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For the Fish You’ll Need

  • 4 each, 4 oz. filets – Halibut (drizzle with olive oil and add a dash of salt & pepper)

For the Vegetables You’ll Need

  • 2 cups – asparagus, cut into 1½ inch (discard bottom 1 inch of stem)
  • 1 cup – fresh snap peas
  • 2 cups – mushrooms, sliced (shitake, morels, or button)
  • 2 cups – fresh spinach
  • 1 Tbsp. - yellow, onions, diced small
  • 1-2 – garlic cloves, sliced thin
  • 1-2 Tbsp. – olive oil
  • 1-3 Tbsp. – white wine
  • 1-2 Tbsp. – water

For the Artichoke Hearts You’ll Need

  • 1 cup – artichoke hearts, canned
  • Drizzle – olive oil
  • To taste – salt & pepper

For the Faux-Mato Sauce You’ll Need

  • ½ cup – carrots, orange, peeled, cubed
  • ½ cup – red beets, peeled, diced
  • 1 ½ cup – butternut squash, peeled, diced
  • 2 Tbsp. – celery, peeled, diced
  • 2 Tbsp. – yellow onion, peeled, diced
  • 2-4 – garlic cloves
  • Water – enough to cover vegetables by 3 inches
  • 1 tsp – fresh thyme, chopped
  • Dash – fresh or dry oregano, chopped
  • To taste – salt & pepper
  • Pinch - sugar

For Blending You'll Need

  • 1-3 Tbsp. – extra virgin olive oil
  • 1-3+ tsp – red wine vinegar
  • To adjust acidity – salt as needed (do not over salt)

Method of Preparation

Pre-heat oven to 425 degrees F.

Faux-Mato Sauce

  1. In a medium pot, place all sauce ingredients (except those for blending). Cover and bring to a simmer.
  2. Once vegetables are completely tender, remove from heat, strain, saving all cooking liquid, and discard bay leaf.
  3. In kitchen blender, add veggies, and reserve 1 cup of cooking liquid.
  4. Turn blender on high and slowly drizzle in 1 cup of cooking liquid until puree starts a vortex.
  5. Once vortex has begun, slowly drizzle in “blending” ingredients.
  6. Season with salt and pepper. Adjust with more cooking liquid, oil, and vinegar for good acidity. Might not need all cooking liquid or oil. The desired consistency is a medium thick tomato sauce.

Artichokes

  1. On a greased baking sheet pan, mix all ingredients for artichokes.
  2. Bake at 425 degrees until golden brown and crispy.

Veggies & Fish

  1. Place two sauté pans on cooktop burners and set to high heat.
  2. In the 1st pan (veggie pan), add oil, sauté onions & mushrooms and season lightly.
  3. In the 2nd pan (fish pan), add oil, season fish, and sear on presentation side down. Reduce heat to medium and cover with lid.
  4. In the veggie pan, add garlic, peas, asparagus, and spinach. Sauté for 1-2 minutes then add liquids, and reduce and evaporate. Season to taste.
  5. Once the vegetables are bright green and thoroughly cooked, remove from heat.
  6. In the fish pan, remove the lid and gently flip the fish over. Check to see if fish is done. If fully cooked, you can remove it but if not, add 1 Tbsp. of water and put the lid on to continue to cook. Once fish is done re-season with salt, pepper, and lemon juice.

Plating

  1. Spoon sauce on bottom of the plate.
  2. Strain liquid from veggies and place in the center of the plate.
  3. Place fish on top of vegetables, garnish with more sauce on fish and around the plate.
  4. Add artichokes.

Chef Notes

  1. Alternative Fish options: Alaskan Cod - Founder, Grouper, Snapper from Florida -Grouper from the Gulf Coast - Cod from New England or any other fresh fish you prefer that is seasonal.
  2. This dish is gluten free, dairy free, soy free, corn free and very low carb.
  3. Excellent source of micronutrients, antioxidants, protein, phytonutrients & fiber.


From the kitchen of Chef Kyle Williams. Bon appetite!