Pan-Roasted Pacific Halibut, Sicilian Cauliflower, Capers, Raisins, Orange Brown Butter

TOTAL TIME: 30 min
Prep: 15 min
Inactive Prep: 5 min
Cook: 10 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 2 cups Marsala wine
  • 1 cup golden raisins
  • Blended oil, as needed
  • 1 large head cauliflower (about 4 cups small florets), reserving any remaining cauliflower for stocks/ soups
  • 1 shallot, thinly sliced
  • 3 cloves garlic, thinly sliced
  • Kosher salt
  • 1/2 cup salt packed capers, rinsed and drained
  • 1/2 cup toasted pine nuts
  • Unsalted butter, as needed
  • Zest and juice of 1 orange
  • Splash Champagne vinegar
  • Freshly ground black pepper
  • 4 (2 to 3-ounce) medallions pacific halibut
  • 2 tablespoons sliced fresh parsley leaves
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Directions

Place a small saute pan over medium-low heat and add the Marsala and raisins. Allow to simmer for a few minutes for the raisins to absorb the Marsala and plump.

Place a high-sided saute pan over medium-high heat and add about 2 to 3 tablespoons blended oil. Once heated, add the cauliflower and season with salt. Add the shallot, garlic, and season with salt, to taste. Stir to combine and add the drained capers, toasted pine nuts, 1/2 to 3/4 cup unsalted butter and saute. After about 2 minutes, add the raisins, Marsala, orange zest, and splash Champagne vinegar. Taste the cauliflower mixture and season with salt and freshly ground black pepper, to taste, if needed. Stir to combine and turn the heat down. Keep warm until fish is done.

To another saute pan over medium-high heat, add 2 tablespoons blended oil. Season the fish medallions with salt on both sides and add to the heated pan. Sear the first side for about 2 to 3 minutes, until golden brown. Flip and add about 1/2 cup unsalted butter, the orange juice and baste the fish with the orange-brown butter until cooked through, about 2 more minutes. Turn off the heat and stir in the parsley.

Place some of the cauliflower onto a plate. Top with a piece of fish and spoon some of the sauce around the plate.

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Newest Ratings and Reviews

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  • on February 11, 2012

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    Saw you make this recipe this morning. Made it myself tonight. I do not have access to halibut where I live, so I used grouper. It was one of the best recipes I have ever made. Congratulation.

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  • on November 29, 2011

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    This is packed with flavor and it was so easy and quick to make. It's balanced with the silky Halibut and all the Silcilian yumminess of the cauliflower. I paired it with a spinach salad with strawberries, feta and sliced almonds. The ingredients are easy and I substituted white wine vinegar for the champagne and it worked fine. This is going to be a regular in our house!

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