Pan-Seared Wild Halibut with...Pan-Seared Wild Halibut with Cardamom-Scented Carrot Purée and Citrus-Herb Virgin Sauce

A pristine fillet of wild halibut served over a silky, cardamom-infused carrot purée, finished with a bright, cold-pressed olive oil sauce vierge packed with fresh herbs and citrus.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, combine the chopped carrots, crushed cardamom pods, grated ginger, and vegetable stock. Bring to a boil, then reduce heat and simmer for 12-15 minutes until carrots are completely tender.

2. 02

   While carrots cook, prepare the citrus-herb virgin sauce. In a small bowl, combine the diced cherry tomatoes, chopped chives, tarragon, lemon juice, orange juice, and 1 tablespoon of extra virgin olive oil. Season with a pinch of sea salt and set aside to macerate at room temperature.

3. 03

   Discard the cardamom pods from the carrot mixture. Transfer the cooked carrots and ginger to a high-speed blender with 2 tablespoons of the remaining cooking liquid. Blend on high until ultra-smooth and velvety. Season with a pinch of sea salt to taste and keep warm.

4. 04

   Pat the halibut fillets completely dry with a paper towel and season both sides with flaky sea salt. Heat the remaining 1 tablespoon of olive oil in a non-stick or cast-iron skillet over medium-high heat.

5. 05

   Place the halibut in the pan skin-side down (if skin is on) and sear for 3-4 minutes until a beautiful golden crust forms. Gently flip and cook for another 2-3 minutes until just cooked through and opaque in the center.

6. 06

   To serve, spoon a generous pool of the warm cardamom-carrot purée onto the center of two warmed plates. Place a halibut fillet gently on top of the purée. Spoon the vibrant citrus-herb virgin sauce over the fish and around the plate, allowing the colorful oils to pool elegantly.