Pan-Seared Halibut is topped with fresh strawberry salsa, and sits on a rich and creamy cauliflower purée. It sounds so fancy, but it’s incredibly easy to make!
You guys.
I had one of those “pinch me” work days, where I was able to tour one of 400 strawberry farms in northern California.
When I told Trevor where I was going, his eyes got all watery and begged me to take him along. My little strawberry lover. I mean, visiting a strawberry farm to him is like the equivalent of a devout Catholic visiting the Vatican.
The particular site I was able to visit was Ramos Farms with 41 acres. And it was gorgeous!
(photo courtesy of Robert Durell Photography)
This is the grower and all-around charmer, Miguel Ramos. He’s a farmer, a steward of water conservation, and job creator, helping to sustain his community. He works HARD.
(photo courtesy of Robert Durell Photography)
California strawberry farmers grow conventional and organic strawberries. And get this – an analysis from a toxicologist with the University of California’s Personal Chemical Exposure Program found that residues on strawberries are so low, if present at all, that a child could literally eat 1,508 servings of strawberries in a day and still not have any effects from residues.
Oh, and check this out – CA strawberries only contain 7 grams of sugar and 45 calories per cup, plus have more vitamin C than an orange. Who knew? So eat up, Trevor!
The berries were huge, weighing my hand down. And so sweet. I ate so many, I barely had room for the lunch that was served.
But that didn’t stop me. Because the halibut I ordered was so phenomenal, I took mental notes and recreated it at home, to the best of my ability.
I think I nailed it.
It’s one of the best things I’ve eaten in maybe even a year. The halibut has a golden crisp crust, flaky inside, sitting on a bed of rich and creamy pureed cauliflower, and then topped with a sweet and tangy salsa. AMAZING. Like a circus of flavors in your mouth!
And bonus – I met some fantastic ladies….
(photo courtesy of Robert Durell Photography)
And brought home a bushel….
Which went into pie. Of course.
Strawberries for life, my friends. Strawberries for life.
Thank you to California Strawberries for an amazing opportunity! Connect with them online – Twitter / Facebook / Instagram / Pinterest
Pan-Seared Halibut with Cauliflower Puree and Strawberry Salsa
Ingredients
FOR THE CAULIFLOWER PUREE
- 1 1/2 cups low-sodium chicken broth
- 1 teaspoon salt
- 1 head cauliflower , cut into small florets
- 2 tablespoons unsalted butter , cut into small cubes
- 1/8 teaspoon black pepper
FOR THE STRAWBERRY SALSA
- 1 1/2 cups diced strawberries
- 1/4 cup chopped fresh parsley
- 1 small jalapeño , seeds and membrane discarded, minced
- 1 whole scallion , minced
- 2 medium mint leaves , cut chiffonade style
- 2 teaspoons lime juice
- 1 tablespoon balsamic vinegar
- pinch of salt
FOR THE HALIBUT
- 4 6 ounce skinless halibut filets
- salt and pepper
- 3 tablespoons extra virgin olive oil
Instructions
- In a large pot, stir together the chicken stock and salt; bring to a boil. Add in the cauliflower and bring back up to a boil. Cover and reduce heat to medium-low; steam for 15 minutes until vegetable is tender. Using a slotted spoon, transfer the florets to a food processor. Add the cubes of butter, along with 3 tablespoons of the cooking liquid from the pot, and the black pepper. Process until smooth and creamy. Set aside, cover and keep warm.
- While the cauliflower is cooking, prep all your ingredients for the strawberry salsa. Place the strawberries, parsley, jalapeño, scallion, and mint in a medium bowl. Gently toss. Add in the lime juice, balsamic vinegar, and a pinch of salt, and toss again to coat. Set aside.
- Pat the fish fillets dry and season with salt and pepper on both sides. Add olive oil to a large flat-bottomed nonstick pan and warm over high heat until it shimmers. Add fish to the pan; cook, without shifting or turning, for 4 minutes, slightly tilting the pan every so often to redistribute the oil. Carefully flip fillets and cook for another 3-4 minutes, until the fish is opaque in the center and flakes easily with a fork.
- Serve fish immediately over the cauliflower puree and topped with the strawberry salsa.
Nutrition
Other Notes
Oh my goodness, thoses strawberry’s look addicting! My husband and I are sitting here reading this recipe for the halibut and strawberry etc. Our mouths are watering. Looks so good thanks for sharing! Wished they had thoses big beautiful strawberry here in Ohio but we don’t!
Hi Pamela! I haven’t made this recipe in ages and reading your comment reminded me of how wonderful it was!
Wait! What? You were in my hometown? I live in South Salinas where I buy fresh organic strawberries and I work right by the aquarium. We live halibut and you got
My attention.
That cauliflower purée was so flippin’ good! I wanted more! Glad you shared it here. I so need to try yours.
Those are the most beautiful strawberries! And what a gorgeous presentation of the fish, puree and salsa. My mouth is watering.
Thanks, Mom! You would love this!
Those strawberries looks so good and you did a good job on making the halibut.
You did nail it. And this post is gorgeous. <3
Thank you, Melissa! Appreciate it so much xoxox
You SO nailed the halibut — wow! Definitely sharing!
Thank you so much, Jennifer!
Amy,
Love this perfect spring dish and a new way to use strawberries! Is the pie also on your blog?
Thank you, Joan! And yes, the pie is on my blog!