Healthy Bites with Chef Matt Eversman of OON Restaurant

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.