Halibut Recipe
pan seared halibut, parsnip & celery puree, grilled eggplant & zucchini, white wine with cherry tomato & caper sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Parsnip & Celery Puree
Peel and chop the parsnips and celery. Boil them in salted water until tender, about 15 minutes. Drain and transfer to a blender. Add 1 tablespoon of olive oil and blend until smooth. Adjust seasoning with salt and pepper to taste.
- 2
- 3
Cook the Halibut
Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a skillet over medium-high heat. Season the halibut fillets with salt and pepper. Add the halibut to the skillet and sear for about 4-5 minutes on each side, until golden brown and cooked through. Remove from skillet and keep warm.
- 4
Make the Sauce
In the same skillet, add the white wine, cherry tomatoes, and capers. Bring to a simmer, scraping the browned bits from the pan. Cook for about 5 minutes until the tomatoes soften and the sauce slightly thickens.
- 5
Assemble the Dish
On a plate, spread a generous amount of the parsnip and celery puree. Top with the seared halibut, grilled eggplant, and zucchini. Drizzle with the white wine sauce and serve immediately.
