This heart-healthy recipe by Dr. Brooke Scheller (DCN, CNS), featuring seared Pacific halibut, rice and beans, and a red cabbage slaw, is her nutritious play on a deconstructed fish taco. It’s a meal composed of basic ingredients that, when combined, create a dynamic lunch or dinner that’s full of texture, color, and flavor.
Health Notes from Dr. Brooke:
Pacific halibut is a great source of lean protein, containing about 30g of protein and only 1g of fat per 6 oz serving. It also provides other key nutrients, like vitamin B12, selenium, and nearly half the recommended daily intake of vitamin D.
The other nutritional star of this dish is red cabbage. Red cabbage gets its color from a class of antioxidants called anthocyanins, which are responsible for the deep purple, red, and blue colors in any fruit or vegetable. Anthocyanins are anti-inflammatory, and also support the heart and help protect the brain. As a bonus in this recipe, anthocyanins pair with fiber-rich beans to help support a healthy gut.
About Brooke Scheller, DCN, CNS:
Dr. Brooke Scheller is a Doctor of Clinical Nutrition and Board Certified Nutrition Specialist. She specializes in functional nutrition to support gut health, mood and mental health, and alcohol use. Dr. Brooke has over 12 years of training and experience in nutrition and functional medicine and has worked with both individuals and large organizations building nutrition programs to scale. She is also the founder of Condition Nutrition, a nutrition consultancy working with start up organizations in personalized nutrition, supplements, and health-tech.