Olive oil spray

1/4 cup crushed pecans

1/4 cup shredded coconut

1 egg white

5 drops liquid Stevia

6 ounces halibut fillet (or mahimahi or cod)

1 medium artichoke

DIP

1 teaspoon hummus

1 teaspoon lemon juice

1 teaspoon toasted sesame oil

Sea salt

Black pepper

Preheat the oven to 400 degrees. Cover a baking pan with aluminum foil

and spray lightly with olive oil. Set aside.

In a small mixing bowl, combine the pecans and coconut. In another bowl,

whip the egg white with a fork and add the Stevia. Dip the fish in the egg

white, then roll it in the mixture, heavily coating the fish. Place the fish on

the foil. Bake for approximately 20 minutes.

While fish is cooking, bring a pot of water to a boil. Wash the artichoke

and remove the base. Cut in half lengthwise. When water is at a rolling

boil, add the artichoke and boil until you can easily pull a leaf off with

tongs, approximately 10 minutes. Drain. Prepare the dip by combining all

ingredients in a small bowl.

Serve the fish with the artichoke, with dip alongside.