Pan Seared Halibut with Bok Choy


Vanessa Moses of the Chicago Cooking Chicks shares a recipe for Pan Seared Halibut with Bok Choy!


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preparation

preparation Time
0 mins
cook Time
0 mins
servings
2
calories
1974 per serving

ingredients

  • 4 ounces Halibut
  • 2 ounces bok choy
  • 1 teaspoons safflower oil
  • butter
  • 1 cup Nasturiums
  • 1 cup pansy flowers
  • 1 cup Safflower oil
  • 1 tablespoons finely chopped preserved lemon skin
  • 1/2 cup citrus marigolds chopped
  • 1/2 cup apple juice
  • 1 teaspoons honey
  • 1 teaspoons red wine vinegar
  • 1 teaspoons lemon juice

directions

Pansy Oil

Blend in blender 1 min

Citrus Marigold Vinaigrette

Blend in blender 1 min

Halibut

Pansear the seasoned halibut in saflower oil (2-3 min on each side). Sautee bok choy in butter and add the julienne on Nasturtims in the last 30 seconds (to keep the vibrant color). Plate the bok choy and Nasturtims on the center of plate. Place the halibut right on top. Finish with pansy oil on top of fish. Citrus Marigold Vinaigrette goes around the fish. Finish off with a mixture of chopped parsley, lemon zest, and all the chopped flowers used (place on top of the fish).

recipe by

Kenmore


mm
Kenmore

The Kenmore brand represents 100 years of trusted performance, backed by exclusive features and innovations that no other brand can bring to the table. We’re always evolving to ensure day-to-day tasks are taken care of with faster cooking, better cleaning and more living throughout the home.