Pan Seared Halibut in Carrot Ginger Broth
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.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 2 1x
- Cuisine: American
Ingredients
Units Scale
- 1/2 - 3/4# 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)
- 6-8 ounces spinach
- 1 garlic clove, minced
- Cilantro to garnish
Instructions
- Season your portioned fish with a bit of neutral oil, salt and pepper.
- Combine the carrot juice with wine, lime juice, shallots, ginger and pinch of salt.
- Simmer for 10-15 minutes, whisking every now and then to prevent from bubbling over.
- 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.
- 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.
- 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.
- Portion a bit of spinach in the bottom of each bowl.
- Divide soup equally, pouring a bit into each bowl over the spinach.
- Top with the seared halibut. Garnish with cilantro if desired.
