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Halibut with Farro Risotto, Roasted Cauliflower, and Pesto

Halibut with Farro Risotto, Roasted Cauliflower, and Pesto Recipe

Satisfying & Healthy Halibut

Halibut with Farro Risotto, Roasted Cauliflower, and Pesto | Sitka Salmon Shares

Prep time: 10 min
Cook time: 45 min
Total time: 1 hr 25 min
Serves: 4


  • 1 c farro
  • 2 c boiling water
  • 2 shallots, minced
  • 1 clove garlic, minced
  • 2 Tbsp olive oil
  • ¼ c dry white wine
  • 5 c vegetable or chicken stock
  • 1 Tbsp butter
  • 1 medium head cauliflower, cut in florets
  • 3 Tbsp olive oil
  • Kosher salt and pepper
  • For Halibut:
  • 4 (8 oz) skinless halibut fillets
  • ½ c all-purpose flour (we like King Arthur Flour white whole wheat)
  • 1 Tbsp kosher salt
  • 1 tsp cracked pepper
  • Lemon, for serving
  • ½ c 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.