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Baked Halibut with Pureed Carrot & Cilantro
Looking for a fresh and elegant way to serve halibut? This baked halibut with carrot ginger purée combines the delicate flavor of wild-caught halibut with a smooth, vibrant purée and a bright cilantro oil finish.
Serves 4.
INGREDIENTS
- 4 SeaBear uncooked Halibut portions
- 4 large raw carrots
- Tablespoon fresh grated ginger
- ½ cup cilantro leaves
- Olive oil
- Salt
- Pepper
INSTRUCTIONS
- Make cilantro oil by combining cilantro leaves and olive oil in a food processor. Set aside.
- Boil carrots until they are soft.
- Place in food processor with grated ginger, 2 Tablespoons olive oil, salt and pepper, and purée. Add salt and pepper to taste. Set aside and keep warm.
- Brush halibut portions with olive oil, sprinkle with salt and pepper, and bake in a pre-heated oven at 275° for approximately 20 minutes.
PLATING THE DINNERS
Spread the carrot purée generously on each plate. Then, drizzle the cilantro oil over the puréein a pattern. Place the baked halibut fillet on top and serve.
You can top the halibut fillet with mushrooms sautéed in olive oil or butter until soft; we prefer either morel or shitake.
If you try this recipe, be sure to share your creation and tag us @seabearsmokehouse. Don’t forget to check out our social channels for more unique recipes, serving ideas, and seafood inspiration!
