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Pan-Seared Halibut with Caramelized Cauliflower & Hazelnuts

The following recipe is from the September 17 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here!

While thumbing through the pages of Laurent Tourondel's Fresh from the Market I was looking for recipes that were an easy transition into fall. Not necessarily the hearty, rib-sticking dishes that we crave in cold weather, but ones that incorporated fall flavors while still holding on to the lightness that we crave when the weather is warm. Pan-Seared Halibut with Caramelized Cauliflower & Hazelnuts is one of those ideal in-between-seasons meals.

Brussels sprouts and cauliflower have cool weather written all over them, but a simply seared fillet of halibut retains a light freshness, and the earthy, rich Hazelnut Cream ties the dish together. I'll admit that the recipe is a bit complex, but not all of the subrecipes are necessary to make a satisfying meal. The halibut served with the Brussels sprouts would be wonderful on its own, and the same goes for the Caramelized Cauliflower Cream or even the Hazelnut Cream. Together all of the elements are wonderful, but I can easily imagine making those sprouts or the cauliflower purée as part of a winter meal, substituting roast pork for the halibut.

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