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Pan Seared Halibut with Warm Curried Salad
Recipe

20 INGREDIENTS • 18 STEPS • 40MINS

Pan Seared Halibut with Warm Curried Salad

4.0
3 ratings
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.
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
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.
40MINS
Total Time
$16.64
Cost Per Serving
Ingredients
Servings
2
US / Metric
White Wine Vinegar
2 Tbsp
White Wine Vinegar
Dried Cranberries
1 cup
Dried Cranberries
Halibut Fillet
2
Halibut Fillets
Garlic
2 cloves
Fresh Basil
1/2 cup
Honey
1 Tbsp
Chopped Roasted Almonds
1/4 cup
Chopped Roasted Almonds, roasted, chopped
Scallion
1 bunch
Scallion
2 scallions per 2 servings
Shallot
2
Shallots
Fresh Chives
6 stalks
Olive Oil
1/4 cup
Salt
1/4 tsp
Olive Oil
1 Tbsp
Olive Oil
1/2 Tbsp
Nutrition Per Serving
VIEW ALL
Calories
1012
Fat
55.3 g
Protein
44.1 g
Carbs
96.9 g
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Pan Seared Halibut with Warm Curried Salad
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
Cooking InstructionsHide images
step 1
Cut Fingerling Potatoes (1 1/2 cups) into half inch pieces, and set aside.
step 1 Cut Fingerling Potatoes (1 1/2 cups) 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 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 (1/2 cup) and Fresh Cilantro (1/2 cup) leaves from stems, and discard stems. Roughly chop the leaves, and set aside.
step 3 Remove Fresh Basil (1/2 cup) and Fresh Cilantro (1/2 cup) leaves from stems, and discard stems. Roughly chop the leaves, and set aside.
step 4
Mince Fresh Chives (6 stalks) and add to basil and cilantro.
step 4 Mince Fresh Chives (6 stalks) and add to basil and cilantro.
step 5
Slice Scallion (1 bunch) thinly on the bias, and set aside for garnish.
step 5 Slice Scallion (1 bunch) thinly on the bias, and set aside for garnish.
step 6
Mince Shallots (2) and Garlic (2 cloves).
step 6 Mince Shallots (2) and Garlic (2 cloves).
step 7
In a medium bowl, combine Honey (1 Tbsp), White Wine Vinegar (2 Tbsp), and Curry Powder (1 tsp). Stir to combine.
step 7 In a medium bowl, combine Honey (1 Tbsp), White Wine Vinegar (2 Tbsp), and Curry Powder (1 tsp). 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 tsp) and Ground Black Pepper (1/4 tsp).
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 tsp) and Ground Black Pepper (1/4 tsp).
step 9
In a medium saucepan over medium heat, add Olive Oil (1 tsp). Add shallots and garlic cloves. Cook for 3 minutes, until softened.
step 9 In a medium saucepan over medium heat, add Olive Oil (1 tsp). Add shallots and garlic cloves. Cook for 3 minutes, until softened.
step 10
While the sauce is simmering, heat Olive Oil (1 Tbsp) in a large saute pan over medium high heat. Add Cauliflower Florets (3 cups) and cook for 3 minutes, stirring frequently.
step 10 While the sauce is simmering, heat Olive Oil (1 Tbsp) in a large saute pan over medium high heat. Add Cauliflower Florets (3 cups) and cook for 3 minutes, stirring frequently.
step 11
Toss in fingerling potatoes and cook for another 8 minutes.
step 11 Toss in fingerling potatoes and cook for another 8 minutes.
step 12
Add zucchini and cook for 4 more 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 (1 cup), basil, cilantro and chives. Toss until evenly coated. Hold for plating.
step 13 Once potatoes are cooked, remove from heat and add vegetables to the vinaigrette. Add Chopped Roasted Almonds (1/4 cup), Dried Cranberries (1 cup), basil, cilantro and chives. Toss until evenly coated. Hold for plating.
step 14
Pat Halibut Fillets (2) dry with paper towels. Cut each fillet into two even pieces.
step 14 Pat Halibut Fillets (2) dry with paper towels. Cut each fillet into two even pieces.
step 15
Heat Olive Oil (1 tsp) 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 15 Heat Olive Oil (1 tsp) 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 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 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!
step 18 Serve and enjoy!
Tags
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Dairy-Free
Gluten-Free
Fish
Shellfish-Free
Seafood
Summer
Vegetables
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