HALIBUT Recipe
pan seared halibut, parsnip & celery puree, grilled eggplant & zucchini, white wine with cherry tomato & caper sauce
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Ingredients
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Main Ingredients
Method
Cooking Instructions
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.
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.
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.
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.
