Pan Seared Halibut with Roasted Cauliflower & Pistachio Herb Salad
Pan Seared Halibut with Roasted Cauliflower & Pistachio Herb Salad. Lightly seared, flaky Senasea Seafoods halibut paired with crispy roasted cauliflower and topped with a pistachio and herb salad. Served alongside a creamy herb sauce for dipping because you know you can never have enough sauce ;))) the perfect light and refreshing springtime seafood dish for easter week !!
Have you ever seen a more springtime looking seafood dish than this?! I mean herbs in general are always good for springtime. But make them into a lemony salad with pistachios and place them over a flaky white fish and some roasted cauliflower…so vibrant and so good.
Flaky halibut pan seared until perfectly golden on the outside with a melt in your mouth goodness on the inside. Served with crispy roasted cauliflower. All topped with that delicious and refreshing herb salad. It’s a lemony mixture of dill, tarragon, basil, chives, and parsley. Then throw some pistachios into the mix for a salty crunch. Finally use those same herbs to make a creamy, lemony dipping sauce for the side. And don’t forget to garnish with fresh basil…because well basil always makes everything better and prettier.
Well guys we are halfway through the week which means easter weekend is almost here. We have lots of fun things planned to do this weekend. On Friday we are going to the Italian market to pick up lots of cheese, breads, meats, and desserts for Easter Sunday. And of course Sunday we are having my uncle, aunt, and cousin over for our biiiig easter feast. And finally I am even more excited because this weekend is a 4 day weekend for me…I am taking off Monday for our new tradition…post easter mall trip !! So, happy almost weekend guys…who else is as excited as I am ?!
Ingredients
1 head cauliflower; cut into florets
1/4 cup + 3 tablespoons olive oil
3 (6 ounce) halibut filets
salt and pepper
1/4 cup chopped fresh dill
1/4 cup chopped fresh parlsey
1/4 cup chopped fresh tarragon
1/4 cup chopped fresh chives
1/4 cup chopped fresh basil
1/3 cup chopped pistachios
juice of 2 lemon
1 cup sour cream
Directions
On baking sheet lined with parchment paper, add the cauliflower. Drizzle with 2 tablespoons of olive oil. Sprinkle with salt and pepper. Transfer to a 400 degree oven and roast for about 20 minutes until golden.
Rub the halibut with 1 tablespoon of olive oil. Sprinkle with salt and pepper. Heat a large skillet over medium-high heat. When very hot, add the halibut filets and cook for 3 - 4 minutes on each side until golden.
In a small bowl, add the dill, parsley, tarragon, chives, basil, pistachios, juice of 1 lemon, and the remaining 1/4 cup of olive oil. Season with salt and pepper. Stir to combine.
In another small bowl, add 2 tablespoons of the herb mixture, sour cream, and juice of the remaining lemon. Season with salt and pepper. Stir to combine.
Serve halibut with the roasted cauliflower. Top with the herb mixture and creamy herb sauce.
