Ingredients

The following ingredients have 508 Servings
  • 1 1/2 cups low-sodium chicken broth
  • 1 teaspoon salt
  • 1 head cauliflower (, cut into small florets)
  • 2 tablespoons unsalted butter (, cut into small cubes)
  • 1/8 teaspoon black pepper
  • 1 1/2 cups diced strawberries
  • 1/4 cup chopped fresh parsley
  • 1 small jalapeño (, seeds and membrane discarded, minced)
  • 1 whole scallion (, minced)
  • 2 medium mint leaves (, cut chiffonade style)
  • 2 teaspoons lime juice
  • 1 tablespoon balsamic vinegar
  • pinch of salt
  • 4 6 ounce skinless halibut filets
  • salt and pepper
  • 3 tablespoons extra virgin olive oil

Instruction

  • In a large pot, stir together the chicken stock and salt; bring to a boil. Add in the cauliflower and bring back up to a boil. Cover and reduce heat to medium-low; steam for 15 minutes until vegetable is tender. Using a slotted spoon, transfer the florets to a food processor. Add the cubes of butter, along with 3 tablespoons of the cooking liquid from the pot, and the black pepper. Process until smooth and creamy. Set aside, cover and keep warm.
  • While the cauliflower is cooking, prep all your ingredients for the strawberry salsa. Place the strawberries, parsley, jalapeño, scallion, and mint in a medium bowl. Gently toss. Add in the lime juice, balsamic vinegar, and a pinch of salt, and toss again to coat. Set aside.
  • Pat the fish fillets dry and season with salt and pepper on both sides. Add olive oil to a large flat-bottomed nonstick pan and warm over high heat until it shimmers. Add fish to the pan; cook, without shifting or turning, for 4 minutes, slightly tilting the pan every so often to redistribute the oil. Carefully flip fillets and cook for another 3-4 minutes, until the fish is opaque in the center and flakes easily with a fork.
  • Serve fish immediately over the cauliflower puree and topped with the strawberry salsa.