The Delicious Pan-Roasted Halibut Anyone Can Make

Season 6 Episode 16
Aired on 05/06/2017 | CC tv-pg
Even the most novice cook can master this delicious vegetarian dish.

  • 2 6-oz halibut filets
  • 3/4 pounds cauliflower florets, finely diced
  • 1/2 pound jicama, peeled and finely diced
  • 1 cup pomegranate seeds
  • 1 orange, peeled and cut into 1/2" cubes
  • 2 scallions, sliced thinly crosswise
  • 1/3 cup fresh mint leaves, finely chopped
  • 1/3 cup fresh cilantro, finely chopped
  • 1 lime, zested and cut in half
  • 2 Tablespoons fried shallots
  • 1 teaspoon sumac
  • 5 Tablespoons olive oil
  • 2 "chef pinches" Himalayan salt*
  • 2 "chef pinches" ground black pepper*
    *A "chef pinch" refers to a 3-finger and thumb pinch of the ingredient for seasoning a dish as opposed to a "home pinch," which is usually just 1-finger and thumb.

    Directions Cut the skin off the halibut. Pat the halibut dry on both sides with a paper towel.

    Chef Tip: Patting the fish dry with a paper towel pulls out the moisture and will make the fish crisper once cooked.

    Season both sides of the halibut with 1 "chef pinch" salt and pepper. In a pan over medium-high heat, warm 1 Tablespoon oil until hot. Add the halibut and cook 3 to 5 minutes per side until opaque and flaky. Set aside to rest while making the couscous.

    Chef Tip:To keep the fish intact, move it as little as possible. Let the fish sear and cook without touching, moving or checking it.

    In the same pan used to cook the fish and over medium-high heat, warm 1 to 2 Tablespoons oil until hot. Add thecauliflower. Season with 1 "chefpinch" of salt and pepper and cook 5 min until tender. Remove from heat, stir in the fried shallots and set aside.

    In a bowl, combine the jicama, orange, pomegranate seeds, scallions, mint, cilantro, lime zest and juice from half the lime. Add 1 to 2 Tablespoons olive oil.

    Season to taste with salt and pepper.

    Chef Tip: Add the herbs last, right before plating. The acid in the salsa will make the herbs turn black.

    Place the cauliflower couscous on the plate and rest the halibut filet on top. Add 3–4 tablespoons of salsa over the halibut. Serve and enjoy!