Sautéed Halibut with Ginger Carrot Puree

 

The day is coming when a single carrot, freshly observed, will set off a revolution. ~    Paul Cezanne

 

A healthy, fresh sautéed halibut recipe

The health benefits of fish are discussed with great frequency today.  Since I have touched on them in prior posts, I will not go over them again.  However, I will add that when I eat fish daily I drop a few pounds.  To me, that is a very good thing.

Recently, while out of town visiting family, we had a very nice dinner at Libby’s Bistro in Gorham, New Hampshire.  I had a wonderful Halibut served in a bowl over carrot puree with a light stock.  I enjoyed it so much, that I decided to recreate the dish at home.

Sautéed halibut recipe with ginger carrot puree

Here is my recreation.

Gather the ingredients for the Carrot Puree.

Ingredients for the carrot puree recipe

Cook the carrots and the sugar in a 1 quart saucepan until tender, about 15-20 minutes. Drain well.

In another small pan, bring the orange juice to a simmer over medium heat.  Add the butter, ginger and orange peel; and whisk until the butter is melted. Whisk in the lemon juice and the sriracha sauce.

Orange juice mixture

Puree the carrots in a food processor until smooth. Add in the juice mixture and pulse to combine.

Carrot puree preparation

Broth:

In a small saucepan, sauté the shallot in the butter.  Add a pinch of thyme and salt and pepper to taste.  Add the chicken broth, and cook over low heat for 5 minutes.

Sautéing Halibut:

Heat a medium sized frying pan to medium high; and add 2 tablespoons of olive oil. Add the halibut, flesh side down, and sauté for 2 minutes. Flip to the skin side and sauté for 2-3 minutes.  Lower the heat to low and continue to cook until the halibut is no longer opaque in the middle. Depending on the thickness, this could take another 2-3 minutes.

Plating:

Strain the broth through a sieve.  Place ¼ cup of carrot puree in the bottom of a broad bowl.  Place a halibut filet on top of the puree.

Sautéed halibut recipe with carrot puree

Pour ½ cup of broth over the top of the fish.  Garnish with chopped chives and a splash of butternut squash extra virgin olive oil, and enjoy this fresh sautéed halibut recipe.  NOTE:  Plain extra virgin olive oil may be substituted.

Plated sautéed halibut recipe with carrot puree

Note: Cod or Haddock could be substituted for the Halibut.

Signature

 

 

Halibut with Ginger Carrot Puree

Halibut with Ginger Carrot Puree

By Patricia Rio Published: August 25, 2013

  • Sautéed Halibut with Ginger Carrot Puree
    1 vote, 5.00 avg. rating (98% score)
  • Yield: 2 Servings
  • Prep: 30 mins
  • Cook: 20 mins
  • Ready In: 50 mins

  The day is coming when a single carrot, freshly observed, will set off a revolution. ~    Paul Cezanne   A healthy, …

Ingredients

Instructions

  1. Gather the ingredients for the Carrot Puree. Cook the carrots and the sugar in a 1 quart saucepan until tender, about 15-20 minutes. Drain well
  2. In another small pan, bring the orange juice to a simmer over medium heat. Add the butter, ginger and orange peel; and whisk until the butter is melted. Whisk in the lemon juice and the sriracha sauce.
  3. Puree the carrots in a food processor until smooth. Add in the juice mixture and pulse to combine
  4. In a small saucepan, sauté the shallot in the butter. Add a pinch of thyme and salt and pepper to taste. Add the chicken broth, and cook over low heat for 5 minutes.
  5. Heat a medium sized frying pan to medium high; and add 2 tablespoons of olive oil. Add the halibut, flesh side down, and sauté for 2 minutes. Flip to the skin side and sauté for 2-3 minutes. Lower the heat to low and continue to cook until the halibut is no longer opaque in the middle. Depending on the thickness, this could take another 2-3 minutes
  6. Strain the broth through a sieve. Place ¼ cup of carrot puree in the bottom of a broad bowl. Place a halibut filet on top of the puree.
  7. Pour ½ cup of broth over the top of the fish. Garnish with chopped chives and a splash of butternut squash extra virgin olive oil. NOTE: Plain extra virgin olive oil may be substituted
  8. Enjoy!!
    Halibut with Ginger Carrot Puree
    Patricia Rio
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