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 Time: 20mins
Cook Time: 15mins
Total Time: 35mins
FOR THE CAULIFLOWER PUREE
1 1/2cupslow-sodium chicken broth
1headcauliflower, cut into small florets
2tablespoonsunsalted butter, cut into small cubes
FOR THE STRAWBERRY SALSA
1 1/2cupsdiced strawberries
1/4cupchopped fresh parsley
1smalljalapeño, seeds and membrane discarded, minced
2mediummint leaves, cut chiffonade style
FOR THE HALIBUT
46 ounceskinless halibut filets
salt and pepper
3tablespoonsextra 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.
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.