Jul 14 2026
Restaurants›Lucca Restaurant›Pan-seared Halibut Recipe

Pan-seared Halibut Recipe

Inspired by Lucca Restaurant
Time1h
Serves2

Roasted Sunchokes, Baby Kale, Carrot-Ginger Purée, Basil Vinaigrette

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Ingredients

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Halibut and Vegetables

Carrot-Ginger Purée

Basil Vinaigrette

Method

Prepare the Vegetable Purée

  1. 1

    Cook the Carrots

    In a saucepan, combine chopped carrots, ginger, and vegetable broth. Bring to a boil, then reduce heat and simmer until the carrots are tender, about 15 minutes.

  2. 2

    Blend the Purée

    Transfer the cooked carrots and broth to a blender. Add butter and blend until smooth. Season with salt and pepper to taste. Keep warm.

Cook the Sunchokes and Halibut

  1. 3

    Roast the Sunchokes

    Preheat the oven to 400°F (200°C). Toss sunchokes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, or until golden and tender.

  2. 4

    Sear the Halibut

    In a skillet, heat remaining olive oil over medium-high heat. Season halibut with salt and pepper. Sear the fillets for about 4-5 minutes on each side or until golden brown and cooked through.

  3. 5

    Sauté the Kale

    In the same skillet, add the baby kale and sauté for 2-3 minutes until wilted.

Prepare the Basil Vinaigrette

  1. 6

    Blend the Vinaigrette

    In a blender, combine basil leaves, lemon juice, olive oil, salt, and pepper. Blend until smooth. Adjust seasoning to taste.

Plate the Dish

  1. 7

    Assemble the Plate

    On each plate, spread a generous amount of carrot-ginger purée, top with seared halibut, roasted sunchokes, and sautéed kale. Drizzle with basil vinaigrette before serving.

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