Grilled Halibut with Strawberry Guacamole & Coconut Cauli Rice

BBQGuys.com is excited to share Whole30® recipes from our friend and lifestyle blogger, Laura Miner, aka “Cook At Home Mom”! Her Whole30 ® recipe for Grilled Halibut with Strawberry Guacamole & Coconut Cauli Rice is one of her very favorites. It’s perfect for summertime when Laura says she avoids turning on the stove if she can help it. “The stove heats up the whole house! That’s why most nights you’ll probably find me grilling.” Shop Blaze Grills

Directions

1. Pat dry the fish and drizzle with oil and seasonings, turning to coat
2. Allow to marinate
3. Grill over medium heat for about 3-4 minutes per side, depending on the thickness of the fish, until flakey and cooked through
4. Serve with guacamole and cauli rice (see below!)
5. Hull and slice the strawberries and set in a bowl
6. Cut the avocados in half, remove the pit, and slice
7. Scoop the flesh out with a spoon and add to the strawberries
8. Stir in the red onion, cilantro, lime, and salt, and ENJOY!
9. Wash the cauliflower and cut into bite-sized pieces
10. In batches, add them to your food processor or blender and pulse until they break down to the consistency of rice
11. Lay the cauliflower on a large tea towel and squeeze out any extra moisture over the sink or a bowl
12. Add the coconut flakes alone to the blender and pulse until broken down a bit smaller than grain-sized
13. Add the coconut and cauliflower to a pan and sautee over medium heat until the coconut begins to toast
14. Stir in the salt, zest, and lime juice

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