Pan Seared Halibut Parsnip Puree (Printable)
Seared halibut on silky parsnip purée with a bright citrus butter finish—an elegant gluten-free main.
# What You'll Need:
→ Halibut
01 - 4 skinless halibut fillets, about 6 ounces each
02 - 2 tablespoons olive oil
03 - Salt and freshly ground black pepper, to taste
→ Creamy Parsnip Purée
04 - 1.1 pounds parsnips, peeled and sliced
05 - 1 small potato, peeled and diced
06 - 2 cloves garlic, peeled
07 - 1 ¾ cups whole milk
08 - 2 tablespoons unsalted butter
09 - Salt and white pepper, to taste
→ Citrus Butter Sauce
10 - Scant ½ cup dry white wine
11 - 3 ½ tablespoons freshly squeezed orange juice
12 - 2 tablespoons freshly squeezed lemon juice
13 - 1 small shallot, finely chopped
14 - ¼ pound plus ¼ cup unsalted butter, cubed and chilled
15 - Salt and freshly ground black pepper, to taste
16 - Zest of 1 lemon
17 - Fresh chives, finely chopped, for garnish
# How-To Steps:
01 - In a saucepan, combine parsnips, potato, garlic, and milk. Bring to a simmer over medium heat and cook uncovered until vegetables are very tender, about 15 to 18 minutes. Drain, reserving a small amount of the milk. Transfer vegetables to a blender or food processor, add butter, season with salt and white pepper, and purée until smooth. Use the reserved milk to adjust consistency if needed. Keep warm.
02 - In a small saucepan, combine wine, orange juice, lemon juice, and shallot. Bring to a simmer and reduce until about 3 tablespoons remain. Lower the heat and slowly whisk in cold butter cubes until the sauce is velvety and emulsified. Strain through a fine-mesh sieve to remove shallots. Season with salt, pepper, and lemon zest. Keep warm but do not boil.
03 - Pat halibut fillets thoroughly dry with paper towels and season both sides with salt and pepper. Heat olive oil in a large non-stick skillet over medium-high heat until shimmering. Sear halibut fillets for 3 to 4 minutes per side until golden-brown and just cooked through.
04 - Spoon a generous portion of creamy parsnip purée onto each plate. Place a halibut fillet atop the purée, drizzle with citrus butter sauce, and sprinkle with finely chopped fresh chives. Serve immediately.
# Expert Advice:
01 -
- The parsnip purée is secretly easier than mashed potatoes but tastes like something from a fine dining kitchen.
- The citrus butter sauce comes together in minutes and will make you want to drizzle it on everything you cook from now on.
02 -
- If the butter sauce gets too hot it will break and separate into an oily mess, so keep it on the lowest heat possible and whisk it again right before serving.
- Do not move the fish while it sears, as patience is the only way to get that deep golden crust without tearing the fillet.
03 -
- Dry your fish on paper towels for a full minute before seasoning, because moisture is the enemy of a good sear.
- Taste the parsnip purée after blending and adjust the salt more aggressively than you think, since parsnips soak up seasoning quietly.