Pan-Seared Halibut with Creamy Lemon-Herb Cauliflower Puree and Blistered Cherry Tomatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pan-Seared Halibut with Creamy Lemon-Herb Cauliflower Puree and Blistered Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Pan-Seared Halibut with Creamy Lemon-Herb Cauliflower Puree and Blistered Cherry Tomatoes

Savor a delightful balance of flavors with tender pan-seared halibut paired with a velvety cauliflower puree brightened by lemon and fresh herbs, accented by sweet blistered cherry tomatoes. This dish delivers a satisfying blend of textures and vibrant tastes, perfect for a wholesome dinner.

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NUTRITION

395kcal
Protein
45.2g
Fat
18.1g
Carbs
20.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Halibut Fillet

1.5 cups chopped Cauliflower

1 cup Cherry Tomatoes

1 tbsp Extra Virgin Olive Oil

¼ cup Nonfat Greek Yogurt

1 tbsp Lemon Juice

1 tbsp Fresh Parsley

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the halibut dry and season with salt and pepper.

  • 2

    Heat a non-stick skillet over medium-high heat and add a drizzle of olive oil. Once hot, add the halibut fillet and sear for about 3-4 minutes on each side until the fish is opaque and has a nice golden crust.

  • 3

    While the fish cooks, steam the chopped cauliflower until tender, about 8-10 minutes.

  • 4

    In a blender, combine the steamed cauliflower, lemon juice, nonfat Greek yogurt, a pinch of salt and pepper, and fresh parsley. Blend until smooth and creamy, adding a little water if needed to reach a desired consistency.

  • 5

    In a separate skillet, add a little olive oil over medium heat and toss in the cherry tomatoes. Sauté for 2-3 minutes until the tomatoes blister slightly while maintaining their shape.

  • 6

    Plate the dish by spreading a generous scoop of the creamy lemon-herb cauliflower puree on the plate, placing the seared halibut fillet on top, and then arranging the blistered cherry tomatoes around. Garnish with extra parsley if desired.

Pan-Seared Halibut with Creamy Lemon-Herb Cauliflower Puree and Blistered Cherry Tomatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pan-Seared Halibut with Creamy Lemon-Herb Cauliflower Puree and Blistered Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Pan-Seared Halibut with Creamy Lemon-Herb Cauliflower Puree and Blistered Cherry Tomatoes

Savor a delightful balance of flavors with tender pan-seared halibut paired with a velvety cauliflower puree brightened by lemon and fresh herbs, accented by sweet blistered cherry tomatoes. This dish delivers a satisfying blend of textures and vibrant tastes, perfect for a wholesome dinner.

NUTRITION

395kcal
Protein
45.2g
Fat
18.1g
Carbs
20.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Halibut Fillet

1.5 cups chopped Cauliflower

1 cup Cherry Tomatoes

1 tbsp Extra Virgin Olive Oil

¼ cup Nonfat Greek Yogurt

1 tbsp Lemon Juice

1 tbsp Fresh Parsley

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the halibut dry and season with salt and pepper.

  • 2

    Heat a non-stick skillet over medium-high heat and add a drizzle of olive oil. Once hot, add the halibut fillet and sear for about 3-4 minutes on each side until the fish is opaque and has a nice golden crust.

  • 3

    While the fish cooks, steam the chopped cauliflower until tender, about 8-10 minutes.

  • 4

    In a blender, combine the steamed cauliflower, lemon juice, nonfat Greek yogurt, a pinch of salt and pepper, and fresh parsley. Blend until smooth and creamy, adding a little water if needed to reach a desired consistency.

  • 5

    In a separate skillet, add a little olive oil over medium heat and toss in the cherry tomatoes. Sauté for 2-3 minutes until the tomatoes blister slightly while maintaining their shape.

  • 6

    Plate the dish by spreading a generous scoop of the creamy lemon-herb cauliflower puree on the plate, placing the seared halibut fillet on top, and then arranging the blistered cherry tomatoes around. Garnish with extra parsley if desired.