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!
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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
Course: Main Course
Servings: 4

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 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

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.