Pan Seared Halibut with Parsnip Puree and Broccolini

Recipe Courtesy of Isaiah Cortright

As we move into summer, we are VERY excited to start seeing the first seasonal landings of local California Halibut. This recipe is one that definitely leaves your mouth watering, and is a preview of the culinary expertise of Chef Isaiah Cortright, executive chef at Meals on Wheels of the Monterey Peninsula, eliciting even more excitement for our upcoming Get Hooked Dinner that he will be preparing July 19th.

4 servings  (4oz broccolini, 4oz parsnip puree, 8oz halibut fillet)

For the parsnip puree:
1Lb Parsnips peeled and sliced.
1/2c milk
1/2c heavy cream
1 stick butter
Kosher Salt
Freshly ground black pepper

Place cleaned parsnips in a pot, season with salt, cover with cream and milk.
Cook until tender the tip of a paring knife should slide through easily, about 12-15 minutes,
Sperate parsnips and liquid, reserve liquid, 
place cooked parsnips in a food processor or blender with butter and enough of the reserved liquid to achieve the texture of whipped cream,
season with salt and pepper to taste.

For the Broccolini:
Prepare a large ice bath,
Discard bottom 1/4-inch (5 mm) stalks,
Cook in large pot of boiling salted water for 4 to 5 minutes,
Immediately remove from heat and add to ice bath,
Drain and chill in cold water; drain again and squeeze out liquid,
Pat dry,
In a sauté pan add 2 Tbsp cooking oil of your choice,
Heat oil over medium high heat,
When the oil shimmers add 2tsp minced garlic,
Once the garlic is fragrant add the broccolini and season to taste with salt and pepper.

For the halibut:

Dry both sides of your 8oz fillets with paper towel,

Heat a saute pan with 2tsp high smoke point oil on medium high heat until oil shimmers

Season halibut on both sides with Kosher salt

Place halibut in heated pan, cook until fish is golden brown and naturally unsticks 

Flip with fish spatula and Season golden side with fresh ground black pepper

Once second side is golden remove