Pan-Seared Halibut with Cauliflower Puree and Strawberry Salsa

• Gluten free
• Paleo

• Seafood

  • 4 Halibut filets, skinless

• Produce

  • 1 head Cauliflower
  • 1 Jalapeno, small
  • 2 Mint, medium leaves
  • 1/4 cup Parsley, fresh
  • 1 Scallion
  • 1 1/2 cups Strawberries

• Canned Goods

  • 1 1/2 cups Chicken broth, low-sodium

• Condiments

  • 1 tbsp Balsamic vinegar
  • 2 tsp Lime juice

• Baking & Spices

  • 1/8 tsp Black pepper
  • 1 tsp Salt
  • 1 pinch Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 3 tbsp Olive oil, Extra Virgin

• Dairy

  • 2 tbsp Butter, unsalted

Found on bellyfull.net

Description

Ingredients

• 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 scallion, minced
• 2 medium mint leaves, cut chiffonade style
• 2 teaspoons lime juice
• 1 tablespoon balsamic vinegar
• pinch of salt
• 4 skinless halibut filets (5-6 ounces each)
• salt and pepper
• 3 tablespoons extra virgin olive oil

Directions

• 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.