Pan-Seared Halibut with Spring Colour Veggies
Avocado Green Goddess Sauce
Cooking time
30 minutes
Servings
2/4
Calories
880 /serving
These pretty supper plates put colourful vegetables on display. Pinker-than-pink watermelon radish meets string peas and beets, while cutesy fingerling potatoes are set aglow with butter and chopped shallot. Grassy green goddess sauce—with avocado, cilantro, parsley and mint—is a breath of fresh air. Just drop down delicate fillets of pan-seared halibut and drop into spring.
We will send you:
- 2 Ocean Wise sustainably wild-caught Pacific halibut fillets (product of Canada)
- 225g Fingerling potatoes
- 225g Red beets
- 100g String peas (sugar snap peas or snow peas)
- 1 Shallot (or onion)
- 1 Lemon
- 14g Herb medley (parsley, mint, cilantro)
- 1 Watermelon radish
- 60ml Mayonnaise
- 57g Avocado purée
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Eggs, Halibut, Milk, Mustard
You will need:
Medium pot
Large pan
Zester
Strainer
Peeler
Sheet pan
Oil
3 or 6 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
58 g
Saturated Fat
15 g
Sodium
910 mg
Total Carb
47 g
Sugars
15 g
Protein
47 g
Fibre
10 g
Preparation
Roast the beets
Preheat the oven to 450°F. Peel and cut the beets into ½ inch wedges. On a lined sheet pan, toss with a drizzle of oil and S&P. Roast, flipping halfway, 20 to 23 min., until tender.
Boil the potatoes
Meanwhile, halve the potatoes lengthwise. Halve, peel and small-dice the shallot. Place the potatoes in a medium pot and cover with salted water. Bring to a boil, stirring occasionally, 12 to 16 min., until tender. Drain and return to the pot. Add ½ the shallot, 2 tbsp butter (double for 4 portions) and S&P.
Mise en place
Meanwhile, peel and medium-dice the watermelon radish. Remove the stem ends of the string peas. Zest and juice the lemon. Pick the mint leaves off the stems; roughly chop the leaves. Roughly chop the cilantro and parsley leaves and stems. Combine the herbs in a small bowl.
Sauté the vegetables
In a large pan, heat a drizzle of oil on medium. Add the remaining shallot and sauté, 30 sec. to 1 min., until fragrant. Add the watermelon radish and sauté, 1 to 2 min., until partially cooked. Add the string peas and sauté, 1 to 2 min., until crisp-tender. Add 1 tbsp butter, 1 tbsp water (double both for 4 portions), the beets, ½ the lemon zest, ⅔ of the spices and S&P. Sauté, 1 to 2 min., until warmed through and combined. Transfer to a plate and reserve the pan.
Cook the halibut
Pat the halibut dry with paper towel; season with the remaining spices and S&P. In the reserved pan, heat a drizzle of oil on medium-high. Add the halibut* and cook, 2 to 3 min. per side, until cooked through.
Make the green goddess sauce & serve
In a medium bowl, combine the mayo, avocado purée, lemon juice (start with ½), remaining lemon zest, ¾ of the herbs and S&P. If the sauce is too thick, add 1 tbsp water (double for 4 portions). Divide the potatoes and vegetables between your plates. Top with the halibut and spoon the green goddess sauce over. Garnish with the remaining herbs. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
