Pan Seared Halibut with Bok Choy

February 22, 2013 by Kenmore

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


preparation time
0 mins

cook time




4 ounces Halibut

2 ounces bok choy

1 teaspoons safflower oil

1 cup Nasturiums

1 cup pansy flowers

1 cup Safflower oil

1 tablespoons finely chopped preserved lemon skin

0.5 cup citrus marigolds chopped

0.5 cup apple juice

1 teaspoons honey

1 teaspoons red wine vinegar

1 teaspoons lemon juice


Pansy Oil

Blend in blender 1 min

Citrus Marigold Vinaigrette

Blend in blender 1 min


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).


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