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Pan Seared Halibut in Carrot Ginger Broth

Halibut in Ginger Carrot Broth

5 from 1 reviews

This broth is great all year round, comforting in winter and refreshing and light in summer! I love the wilted spinach too, adding a savory and bitter touch against the sweet carrot. Inspired by “The Herbal Kitchen” by Jerry Traunfeld.


Units Scale
  • 1/23/4# of Halibut (or 2 Portions)
  • 3 cups Carrot Juice
  • 1/2 cup White Wine
  • Juice of 2 Limes
  • 1 Shallot, minced
  • 1” of fresh Ginger, grated (~1 Tablespoon)
  • 68 ounces spinach
  • 1 garlic clove, minced
  • Cilantro to garnish


  1. Season your portioned fish with a bit of neutral oil, salt and pepper.
  2. Combine the carrot juice with wine, lime juice, shallots, ginger and pinch of salt.
  3. Simmer for 10-15 minutes, whisking every now and then to prevent from bubbling over.
  4. Meanwhile, in a separate sauté pan, place a drop of neutral oil in and toss in spinach and garlic clove. Saute until cooked and remove from pan. Set on paper towel to drain any extra moisture.
  5. In same sauté pan, reheat until very hot. Add fish filets and let sit, without moving until a crust forms and they lightly release. ~4-5 minutes.
  6. Using a fish spatula, flip the fish and continue cooking on medium low heat until just barely opaque in the center. About 4-5 minutes depending on your fillet thickness.
  7. Portion a bit of spinach in the bottom of each bowl.
  8. Divide soup equally, pouring a bit into each bowl over the spinach.
  9. Top with the seared halibut. Garnish with cilantro if desired.

Keywords: Fish, Dinner, Dinner Recipes, Easy Recipes, Seafood

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