Recipe: Pasquale Jones' Halibut with Cauliflower
A bright fish dish from the NYC hot spot
Halibut is an ultra-rich source of omega-3 fatty acids and just one serving of cauliflower contains about 77% of the daily recommended intake for vitamin C. This popular recipe from NYC's Pasquale Jones elevates the fish with a Prosecco sauce for a healthy, balanced weeknight dinner.
1 head of cauliflower, cut into florets
5-5 ounce portions of halibut with skin removed
3 tablespoons extra virgin olive oil
5 pieces of ginger (2 inches), peeled and finely chopped
5 shallots, peeled and thinly sliced
2 sprigs of thyme
1 1/4 cup Prosecco of your choice
16 ounces heavy cream
Juice of 2 lemons
1 pinch pepper
Salt to taste
5 teaspoons salted capers, soaked in water
5 garlic gloves, peeled and finely chopped
2 tablespoons flat leaf parsley, trimmed
Directions for the sauce:
1. Heat a small sauce pot over medium heat and add 1 tablespoon of oil. Add ginger, shallots and 1 sprig of thyme. Cook until soft and beginning to brown, about 3 minutes.
2. Add 1 cup of Prosecco to the pot and reduce until the liquid has almost evaporated, about 5 minutes.
3. Add the cream and reduce heat to a low simmer. Remove thyme sprigs.
4. Remove the sauce from heat and, using an immersion or standing blender, puree all contents and strain bits using a fine mesh sieve.
5. Add puree back into the pot and add remaining Prosecco, lemon juice, and pepper. Set aside.
Directions for the cauliflower and halibut:
1. Heat a sauté pan over medium to high heat and cook cauliflower florets until they are golden brown, about 5 to 7 minutes. Add capers to the pot and set aside.
2. Season halibut with salt on both sides.
3. Heat another sauté pan on medium high heat and add the remaining tablespoon of oil. Add in garlic and thyme.
4. Place halibut filets in the pan with garlic and thyme and sear until browned, about 3 minutes per side.
To plate: Place cauliflower florets on each plate and add halibut in the center. Stir Prosecco sauce vigorously and spoon the sauce on top of the halibut. Garnish with parsley.