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Healthy Bites with Chef Matt Eversman of OON Restaurant

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The Recipe: 

Halibut with Cauliflower and Zucchini Puree

 

The Ingredients: 

Cauliflower Puree:
1/2 head of cauliflower, rough chop
2 cloves roasted garlic, minced
1/2 lemon juice
salt and pepper to taste

Zucchini Puree:
1 medium zucchini, medium dice
1 shallot, sliced
1 clove garlic, minced
2 T olive oil
1 T sugar
salt and pepper to taste

6 oz Halibut Filet:
1/2 head cauliflower flowerettes
1 c shredded coconut
cilantro for garnish

 

The Method:

Cauliflower Puree:

Simmer rough chopped cauliflower in salted water over medium high heat until tender. Remove from water and drain. Puree with garlic and lemon juice on high speed in a blender until smooth. Season with salt and pepper and reserve.

Zucchini Puree:

Saute zucchini, shallot and garlic with olive oil over medium heat until tender. Avoid browning of the vegetables. Puree on high speed until smooth. Season with sugar, salt and pepper.

Toss cauliflower flowerettes in olive oil to coat. Season with salt. Roast in a 400 degree oven until golden and caramelized. In the same over dry roast shredded coconut until nutty and fragrant. Fold the coconut a couple of times to ensure even color and doneness.

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2 comments

  • roberta anderson

    How long do you bake the Halibut???Do you saute’the Halibut on both sides??What is the name of the citrus juice you sprayed on fish???Thanks!Looks yummy!

    • molly

      The juice is Yuzu juice which can be bought at the grocery store. Sear halibut on the stove top, both sides, until browned. Then, place in oven at 400 degrees for 12-15 minutes. Hope that helps – thanks for watching!