Fingerling Potatoes (1 1/2 cups)
into half inch pieces, and set aside.
in half lengthwise. Slice each half lengthwise again to create four long quarters, then slice widthwise into half inch pieces.
Fresh Basil (1/2 cup)
Fresh Cilantro (1/2 cup)
leaves from stems, and discard stems. Roughly chop the leaves, and set aside.
Fresh Chives (6 stalks)
and add to basil and cilantro.
Scallions (1 bunch)
thinly on the bias, and set aside for garnish.
Garlic (2 cloves)
In a medium bowl, combine
Honey (1 Tbsp)
White Wine Vinegar (2 Tbsp)
Curry Powder (1 tsp)
. Stir to combine.
Olive Oil (1/4 cup)
into the bowl, whisking constantly, until the oil is incorporated into mixture. Season with
Salt (1/4 tsp)
Ground Black Pepper (1/4 tsp)
In a medium saucepan over medium heat, add
Olive Oil (1 tsp)
. Add shallots and garlic cloves. Cook for 3 minutes, until softened.
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.
Toss in fingerling potatoes and cook for another 8 minutes.
Add zucchini and cook for 4 more minutes.
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.
Halibut Fillets (2)
dry with paper towels. Cut each fillet into two even pieces.
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.
Flip fish and continue to cook for two minutes or until cooked through. Remove from heat.
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.