Pan-Seared Halibut with Cauliflower Puree and Strawberry Salsa
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!
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
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 scallion , minced
- 2 medium mint leaves , cut chiffonade style
- 2 teaspoons lime juice
- 1 tablespoon balsamic vinegar
- pinch of salt
FOR THE HALIBUT
- 4 skinless halibut filets (5-6 ounces each)
- salt and pepper
- 3 tablespoons extra virgin olive oil
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.