Halibut Recipe

Cooking Instructions

1. 1

   Prepare the Coconut Beurre Blanc

   In a saucepan, combine coconut milk and butter over medium heat. Stir until the butter melts and the mixture is emulsified. Season with salt and pepper. Keep warm.

2. 2

   Roast the Hazelnuts

   Preheat the oven to 180°C (350°F). Spread the hazelnuts on a baking sheet and roast for about 10 minutes, or until golden and fragrant. Let cool, then chop coarsely.

3. 3

   Cook the Romanesco

   Cut the romanesco into florets and steam until tender, about 5-7 minutes. Season with salt and pepper.

4. 4

   Sauté the Shiitake Mushrooms

   In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the shiitake mushrooms and sauté until golden brown and tender, about 5-6 minutes. Season with salt and pepper.

5. 5

   Cook the Halibut

   In another skillet, heat the remaining olive oil over medium-high heat. Season the halibut fillets with salt and pepper. Add them to the skillet and cook for about 4-5 minutes on each side or until cooked through and flaky.

6. 6

   Plate the Dish

   On each plate, place a portion of the halibut, top with sautéed shiitake mushrooms, arrange steamed romanesco on the side, and drizzle with the coconut beurre blanc. Sprinkle with roasted hazelnuts before serving.