Pan Seared Halibut

Pan Seared Halibut

with Warm Curried Salad

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When summer’s hot, sultry days give way to autumn’s crisp, cool evenings, it’s time to celebrate the harvest and warm up with something comforting. Zucchini is prolific near the end of summer, and we love the color and flavor it adds to this classic curried combination of cauliflower and potatoes. You’ll create a sauce of coconut milk and spices to serve with moist, flaky halibut. Fresh herbs, cranberries, and toasted almonds round out this earthy dish that’s as pretty as it is delicious.

  • Est. Cooking Time: 40 min
  • Allergens: Tree Nut, Fish
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Off-Dry Riesling
  • Light Lager

INGREDIENTS:

  • Vegetable Stock Concentrate
  • Coconut Milk
  • Dried Cranberries
  • Honey
  • Chopped Roasted Almonds
  • White Wine Vinegar
  • Cauliflower Florets
  • Garlic Cloves
  • Basil
  • Chives
  • Cilantro
  • Green Onion
  • Shallots
  • Fingerling Potatoes
  • Zucchini
  • Halibut Fillet
  • Curry Powder

EQUIPMENT YOU'LL NEED:

  • Can Opener
  • Large Sauté Pan
  • Medium Bowl
  • Medium Sauté Pan
  • Small Sauce Pot
  • Whisk

FROM YOUR PANTRY:

  • Salt
  • Black Pepper
  • Olive Oil

INGREDIENTS 411:

  • Ingredients are gluten-free, but not handled in a gluten-free facility