Pan Roasted Halibut Recipe

Prep fish

Pat halibut fillets dry with paper towels. Season both sides evenly with 1 1/2 tsp kosher salt and 1 tsp freshly ground black pepper. Let rest at room temperature for 10 minutes while other components are prepared.

Pan-roast

Heat a large heavy skillet (preferably stainless steel or cast iron) over medium-high heat until hot. Add 2 tbs olive oil and swirl to coat. When oil shimmers, place fillets in pan without crowding. Sear without moving 2.5–3 minutes until a golden crust forms. Flip carefully and add 2 tbs unsalted butter and a squeeze of half a lemon. Tilt pan and spoon melted butter over the top for 1.5–2 minutes, until the fish registers 125–130°F (51–54°C) for medium-rare to medium, or cook to desired doneness. Remove to a warm plate and tent loosely with foil for 3 minutes.

Combine diced avocado, halved cherry tomatoes, finely diced red onion, chopped cilantro and minced jalapeño (if using) in a medium bowl. Add 1 1/2 tbs fresh lime juice, 1 tsp olive oil, 1/2 tsp kosher salt and 1/4 tsp black pepper. Gently fold to combine, taking care not to mash the avocado. Taste and adjust seasoning or lime as needed. Keep chilled until plating.

If not pre-riced, pulse cauliflower florets in a food processor to coarse rice consistency (about 4 cups). Heat 1 tbs olive oil in a large nonstick skillet over medium heat. Add 1 tsp minced garlic and cook 20–30 seconds until fragrant. Add riced cauliflower and cook, stirring occasionally, 5–7 minutes until tender but not mushy. Season with 1/2 tsp salt, 1/4 tsp black pepper and 1 tbs fresh lime juice. Stir in sliced scallion greens. Keep warm.

In a small food processor or by hand, combine 3 cloves garlic, 3/4 cup chopped parsley, 1/4 cup chopped cilantro, 2 tbs red wine vinegar, 4 tbs olive oil, 1/2 tsp dried oregano, 1/4 tsp red pepper flakes, 1/2 tsp kosher salt and 1/4 tsp black pepper. Pulse/mix until herbs are finely chopped but still slightly textured; do not purée into a paste. Taste and adjust salt, acid or oil. Transfer to a small bowl and let sit at room temperature for 10 minutes to meld flavors.

Preheat oven to 425°F (220°C) if roasting, or heat a skillet for sautéing. Toss asparagus with 1 tbs olive oil, 1/2 tsp kosher salt and 1/4 tsp black pepper. For oven roasting: spread on a rimmed baking sheet and roast 8–10 minutes until tender-crisp and lightly charred. For skillet: cook over medium-high heat 5–7 minutes, turning occasionally, until tender and lightly browned. Finish with a squeeze of 1/2 lemon.

Divide cauliflower rice between two plates as the base. Place a pan-roasted halibut fillet on each mound of rice. Spoon 2–3 tbs chimichurri alongside or partially over the fish. Add 1/2 cup avocado salsa next to the fillet and arrange the roasted asparagus or seasonal vegetables. Garnish with extra chopped cilantro or parsley and a lemon wedge. Serve immediately.