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Pan-Seared Wild-Caught Halibut with Cauliflower Two Ways
This delectable roasted wild-caught halibut is complemented by the sweet and savory addition of capers and golden raisins, a rich cauliflower puree, and the lovely texture of roasted cauliflower.
Nutritional facts
Protein
24g
Carbs
35g
Calories
600
Fat
43g
Ingredients
Capers, Cauliflower, Chives, Extra Virgin Olive Oil, Golden Raisins, Ground Black Pepper, Halibut, Italian Parsley, Kosher Salt, Paprika, Raisins, Spanish Paprika, Unsalted Butter, Water
Reviews
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About John DeLucie
For much of the past two decades, John DeLucie has been one of New York City’s most popular chefs leading a number of restaurants like Bedford & Co, Ainslie, Empire Diner, The Lion, and The Waverly Inn.
Upon graduating from NYU, he eventually gave in to his natural culinary curiosity and began a tour of Europe’s great cuisine centers—France and Italy—where he sculpted his own cooking style, fusing modern cooking techniques with European craft. Upon returning to the States, Chef
DeLucie landed several jobs including chef de Cuisine at the venerable seafood restaurant Oceana.
Today, DeLucie’s style remains as distinctively simple as it is universally praised. His newest restaurant, Merchants Social, is in Hudson, NY.
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