Halibut Recipe

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.

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.

Cook the Romanesco

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

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.

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.

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.