clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Seared Halibut with Sauce Verte and Preserved Lemon Cauliflower

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Amy Endemann
  • Total Time: 45 minutes
  • Yield: 2 -3 servings 1x


Seared halibut with a side of bright yellow cauliflower with preserved lemon, topped with the kick of a vibrant sauce verte.


Units Scale

Cauliflower with Preserved Lemon and Brown Butter

  • 1 small head cauliflower (chopped into small florets)
  • 1 tsp turmeric
  • 2 Tbs olive oil
  • 1 Tbs plus 1 tsp butter
  • 1/2 preserved lemon (flesh discarded and rind minced fine)

Sauce Verte

  • 1 bunch cilantro (or a mix of cilantro, parsley and mint, roughly chopped)
  • 23 Tbs cup olive oil
  • 1 large clove garlic (peeled and smashed)
  • 1 Tbs red wine or champagne vinegar
  • Juice of 1 lemon or lime
  • 2 Tbs sliced almonds
  • Pinch crushed red pepper flakes

Sautéed Chard

  • 1 bunch red or rainbow chard (leaves stripped)
  • 1 large clove garlic (minced)
  • 1 Tbs olive oil

Seared Fish

  • 1 lb meaty fish – halibut (salmon or tuna)
  • 2 tsp olive oil
  • 1 tsp butter
  • Salt and freshly ground pepper


Roast the cauliflower: Preheat oven to 415F. Toss cauliflower with olive oil, turmeric, and 1/2 tsp salt. Line a baking sheet with parchment paper.  Spread florets across baking sheet and roast for 25 minutes, flipping once. Cauliflower should be tender with moderate browning.

Make sauce verte: Place all ingredients plus a large pinch of salt in a food processor or blender, starting with 2 Tbs olive oil. Blend until a coarse paste forms, adding more olive oil or a splash or water if too thick. Taste and season with salt and pepper.

Saute chard, finish cauliflower and cook fish: Chop chard leaves roughly and slice stems. Heat a large skillet with olive oil over medium heat. Add stems and cook for 2 minutes. Then add garlic, leaves and a large pinch of salt. Cook til tender, stirring occasionally, about 3-4 minutes longer. Turn off heat and leave in pan until ready to serve.

Meanwhile, heat 2 Tbs butter in a nonstick skillet over medium-high heat. Cook til light brown and fragrant, about 3-4 minutes. Transfer roasted cauliflower, brown butter and preserved lemon into a large bowl and mix gently to combine.

In the same pan, heat 2 tsp olive oil and 1 tsp butter over medium-high heat. Season fish with salt and pepper. Turn heat down to medium. For halibut, sear 2-3 minutes per side. For salmon, try 4-5 minutes per side, pending thickness. And for tuna, leave heat at medium-high and sear 1-2 minutes per side. Slice fish into serving pieces and pour over pan juices.

To serve: Give cauliflower once last stir. Place some cauliflower on half the plate, chard on the other. Top with fish and a drizzle of sauce verte. Serve more sauce verte at the table.

  • Prep Time: 15 min
  • Cook Time: 30 min
  • Category: Main
  • Method: Searing
  • Cuisine: American
Scroll To Top