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RECIPE
20 INGREDIENTS18 STEPS40MIN

Pan Seared Halibut with Warm Curried Salad

4.0
3 Ratings

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When summer’s hot, sultry days give way to autumn’s crisp, cool evenings, it’s time to celebrate the harvest and warm up with something comforting. Zucchini is prolific near the end of summer, and we love the color and flavorit adds to this classic curried combination of cauliflower and potatoes.
40MIN
Total Time

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Ingredients

US / METRIC
Servings:
2
Serves 2
2 Tbsp
White Wine Vinegar
1 cup
Dried Cranberries
2
Halibut Fillets
2 cloves
1/2 cup
1 Tbsp
1/4 cup
Chopped Roasted Almonds , roasted, chopped
2
Scallions
2
Shallots
1 tsp
Curry Powder
6 stalks
1/4 cup
1/4 tsp
1 Tbsp
1/2 Tbsp

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Nutrition Per Serving

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CALORIES
1021
FAT
56.9 g
PROTEIN
43.6 g
CARBS
95.5 g

Cooking Instructions

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Step 1
Cut Fingerling Potato (8 ounce) into half inch pieces, and set aside.
Step 2
Cut Zucchini (1) in half lengthwise. Slice each half lengthwise again to create four long quarters, then slice widthwise into half inch pieces.
Step 3
Remove Fresh Basil (0.25 ounce) and Fresh Cilantro (0.25 ounce) leaves from stems, and discard stems. Roughly chop the leaves, and set aside.
Step 4
Mince Fresh Chives (6 stalk) and add to basil and cilantro.
Step 5
Slice Scallion (2) thinly on the bias, and set aside for garnish.
Step 6
Mince Shallot (2) and Garlic (2 clove).
Step 7
In a medium bowl, combine Honey (1 tablespoon), White Wine Vinegar (2 tablespoon), and Curry Powder (1 teaspoon). Stir to combine.
Step 8
Slowly pour Olive Oil (1/4 cup) into the bowl, whisking constantly, until the oil is incorporated into mixture. Season with Salt (1/4 teaspoon) and Ground Black Pepper (1/4 teaspoon).
Step 9
In a medium saucepan over medium heat, add Olive Oil (1 teaspoon). Add shallots and garlic cloves. Cook for 3 minutes, until softened.
Step 10
While the sauce is simmering, heat Olive Oil (1 tablespoon) in a large saute pan over medium high heat. Add Cauliflower Florets (12 ounce) and cook for 3 minutes, stirring frequently.
Step 11
Toss in fingerling potatoes and cook for another 8 minutes.
Step 12
Add zucchini and cook for 4 more minutes.
Step 13
Once potatoes are cooked, remove from heat and add vegetables to the vinaigrette. Add Chopped Roasted Almonds (1/4 cup), Dried Cranberries (4 ounce), basil, cilantro and chives. Toss until evenly coated. Hold for plating.
Step 14
Pat Halibut Fillet (2) dry with paper towels. Cut each fillet into two even pieces.
Step 15
Heat Olive Oil (1 teaspoon) in a medium saute pan over medium high heat. Season each piece of fish with a pinch of salt on each side. Sear fish on one side for three minutes until golden brown.
Step 16
Flip fish and continue to cook for two minutes or until cooked through. Remove from heat.
Step 17
Place a portion of vegetable mixture in the center of two plates. Stack two pieces of halibut on top of vegetable mixture. Drizzle curry sauce over and around fish. Garnish with green onions.
Step 18
Serve and enjoy!

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Nutrition Per Serving
Calories
1021
% Daily Value*
Fat
56.9 g
73%
Saturated Fat
7.7 g
38%
Trans Fat
0.0 g
--
Cholesterol
52.5 mg
18%
Carbohydrates
95.5 g
35%
Fiber
12.8 g
46%
Sugars
60.5 g
--
Protein
43.6 g
87%
Sodium
667.4 mg
29%
Vitamin D
--
--
Calcium
151.1 mg
12%
Iron
4.6 mg
26%
Potassium
589.3 mg
13%
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