Satisfying & Healthy Halibut
- 1 cup farro
- 2 cups boiling water
- 2 shallots, minced
- 1 clove garlic, minced
- 2 tablespoons olive oil
- ¼ cup dry white wine
- 5 cups vegetable or chicken stock
- 1 tablespoon butter
- 1 medium head cauliflower, cut in florets
- 3 tablespoons olive oil
- Kosher salt and pepper
- For Halibut:
- 4 (8 ounce) skinless halibut fillets
- ½ cup all-purpose flour (we like King Arthur Flour white whole wheat)
- 1 tablespoon kosher salt
- 1 teaspoon cracked pepper
- Lemon, for serving
- ½ cup basil pesto*
Preheat oven to 425°F.
Cover farro with boiling water. Soak for 20-30 minutes and drain.
Toss cauliflower florets in olive oil, salt and pepper. Roast, tossing occasionally, until tender and golden brown, approximately 40-45 minutes.
In a large sauté pan over medium-high heat, add olive oil and shallots. Sauté shallots for 1-2 minutes until softened and translucent. Add garlic and stir until fragrant, about 30 seconds. Add drained farro and toast in the shallot and garlic oil for about 2 minutes. Add white wine and stir until the pan is almost dry. Reduce heat to low and begin adding stock in ½-cup additions, stirring well with each addition. Simmer uncovered, adding liquid when the pan is almost dry, until farro is tender and retains a bit of an "al dente" chew, approximately 25-30 minutes. Finish with 1 tablespoon of butter.
Combine flour, salt and pepper in a bowl. Dredge fillets in seasoned flour, dusting off any excess. Heat oil in a medium nonstick skillet over medium-high heat. Add halibut fillets and cook undisturbed for 3 minutes. The fish will develop a crust and be easy to release from the pan. Gently flip and cook for another 2-3 minutes.
Finish farro with roasted cauliflower. Place halibut fillets over cauliflower, top with pesto, and garnish with lemon wedges.
*You can purchase pre-made pesto or make your own as described here.
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Know Your Cook
This recipe is a favorite for many reasons. I feel so satisfied eating it; it seems pretty fancy to make for other people; it is SUPER easy; and the leftovers are awesome stirred all together for lunch. The cauliflower can easily be substituted with another vegetable depending on what is in season. I like to make sure that whatever vegetable I use is cut on the small side before stirring it in to the risotto, so that I get a little bit in every bite! ~ Chef Ali