Description
Perfectly seared halibut is paired with a vibrant sauce verte and bright lemon-cauliflower. A sophisticated yet simple weeknight meal.
Ingredients
Scale
- 1 small head (1 small head) cauliflower
- 1 tsp turmeric
- 2 tbsp (30 ml) olive oil
- 1 tbsp 1 tsp (22 g) butter
- 0.5 (0.5) preserved lemon
- 1 bunch (1 bunch) cilantro
- 2-3 tbsp (30-45 ml) olive oil
- 1 large clove (1 large clove) garlic
- 1 tbsp (15 ml) red wine or champagne vinegar
- 1 (1) lemon or lime
- 2 tbsp (30 g) sliced almonds
- Pinch crushed red pepper flakes
- 1 bunch (1 bunch) red or rainbow chard
- 1 large clove (1 large clove) garlic
- 1 tbsp (15 ml) olive oil
- 1 lb (454 g) meaty fish
- 2 tsp (10 ml) olive oil
- 1 tsp (5 g) butter
- Salt and freshly ground pepper
Instructions
- Roast the cauliflower: Preheat oven to 415°F (204°C). 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 tbsp olive oil. Blend until a coarse paste forms, adding more olive oil or a splash of water if too thick. Taste and season with salt and pepper.
- Sauté 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 until tender, stirring occasionally, about 3-4 minutes longer. Turn off heat and leave in pan until ready to serve.
- Meanwhile, heat 2 tbsp butter in a nonstick skillet over medium-high heat. Cook until 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, sear 4-5 minutes per side, depending on thickness. 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 one 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.
Notes
- For a richer sauce verte, use a combination of parsley, cilantro, and chives.
- If you don’t have preserved lemon, substitute 1 teaspoon of lemon zest and a pinch of lemon juice.
- Store leftover sauce verte in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Searing
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5
- Sodium: 400
- Fat: 40
- Saturated Fat: 15
- Unsaturated Fat: 20
- Carbohydrates: 40
- Fiber: 8
- Protein: 40
- Cholesterol: 150