Description
This Pan-Seared Halibut with Cauliflower Purée and Fresh Tomato Relish is sure to impress. This dish combines the delicate flavors of halibut with the creamy richness of cauliflower purée, topped with a zesty fresh tomato relish. Although this halibut recipe looks pretty fancy, it’s actually quite easy to prepare!
Ingredients
Scale
FOR THE HALIBUT:
- 2, 5-6 ounce halibut filets, skinless
- 2 teaspoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
FOR THE CAULIFLOWER PURÉE:
- 1 head cauliflower
- 2 cups chicken stock
- 1/2 teaspoon salt
- 2 tablespoons butter
- 1/3 cup heavy whipping cream, plus
FOR THE TOMATO RELISH:
- 1 cup cherry tomatoes, halved
- 1 1/2 tablespoons olive oil
- 2 teaspoons white balsamic vinegar or red wine vinegar
- juice of 1/2 lime
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon red onion, minced
- 2 tablespoons fresh torn basil
Instructions
- In a bowl, combine all of the ingredients for the tomato relish. Stir to combine. Set aside to marinate while you finish the remaining components.
- Cut the cauliflower into florets. Add to a pot with the chicken stock and salt.
- Bring to just under a boil. Steam until the cauliflower is fork tender. Turn off the heat.
- Drain. Add the cauliflower back to the hot pot and place back on the stove to allow the heat to steam off any remaining liquid.
- Add in the butter and cream. Blend with an immersion blender until smooth and creamy. Add a touch more cream, if needed.
- Place lid and keep warm while you prepare the halibut.
- Pat the halibut filets with a paper towel to remove excess moisture.
- Season both sides with salt, black pepper and garlic powder.
- Heat the olive oil in a non-stick or cast iron pan.
- Once hot, place filets (presentation side down). Allow to sear on one side, without touching, for about 8 minutes (see note).
- Flip and allow to sear on the opposite a few more minutes.
- Remove the halibut and allow to rest for just a few minutes.
- To plate, add a swoosh of the cauliflower purée to a plate. Top with the halibut filet. Spoon on the tomato relish.
- Garnish with fresh torn basil.
- ENJOY!
Notes
- begin this recipe with the tomato relish in order to allow the to tomatoes marinate while preparing the remaining components
- steam the cauliflower just to fork tender to ensure the purée will not be mushy
- vegetable stock or even water can be substituted for chicken stock
- sear the seasoned halibut in a hot pan on one side for approximately 8 minutes without touching (time will depend on the thickness of the fish)
- try to avoid overcooking the halibut
- although I prepared this recipe in stages, feel free to prepare the purée and halibut, simultaneously
- you will probably not use up all of the cauliflower purée or tomato relish to prepare this dish (see post on how to store leftovers)
- see post for additional notes and tips
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Easy
- Cuisine: Seafood