Pan-Seared Halibut with Basil Pesto, Poppy Seed Yogurt Sauce, and Garden Garnish

**Pan-Seared Halibut with Basil Pesto, Poppy Seed Yogurt Sauce, and Garden Garnis

**Yields:** 2 servings
**Prep time:** 45 minutes
**Cook time:** 20-25 minutes

**Ingredients:**

**For the Halibut:**
* 2 (6 oz) halibut fillets, about 1-inch thick, skin off
* 1 tbsp olive oil
* Salt and freshly ground black pepper

**For the Basil Pesto (or your favorite green puree):**
* 1 cup fresh basil leaves
* 1/4 cup pine nuts, toasted
* 1/4 cup grated Parmesan cheese (omit for vegan)
* 2 cloves garlic, minced
* 1/4 cup extra virgin olive oil
* Salt and pepper to taste

**For the Poppy Seed Yogurt Sauce:**
* 1 cup plain unsweetened yogurt (Greek yogurt for thicker, or plant-based yogurt)
* 2 tbsp milk or plant-based milk (to thin, if needed)
* 1 tbsp black poppy seeds
* 1/2 tsp garlic powder (optional)
* Salt and white pepper to taste

**For the Herb Oil (for dots on the sauce):**
* 1/4 cup neutral oil (like grapeseed or canola)
* 1/4 cup fresh parsley and/or chives
* Pinch of salt

**For the Garden Garnish (use a selection for best effect):**
* Small handful of mixed tender greens (frisée, radicchio, baby lettuce)
* Edible flowers (pansies, violas, borage, nasturtium petals)
* Crispy elements (thinly sliced radishes, or homemade *tuiles* or crisps if ambitious – see note below)
* Optional: Thinly sliced cooked mushrooms (shiitake or oyster)

**Instructions:**

1. **Make the Basil Pesto:** Combine basil, toasted pine nuts, Parmesan (if using), garlic, and a pinch of salt and pepper in a food processor. Pulse until finely chopped. With the motor running, slowly drizzle in the olive oil until a smooth pesto forms. Taste and adjust seasoning. Set aside.
2. **Make the Poppy Seed Yogurt Sauce:** In a bowl, whisk together the yogurt, milk (if thinning), poppy seeds, garlic powder (if using), salt, and white pepper. Taste and adjust seasoning. The goal is a pourable, but still creamy, consistency. Set aside.

3. **Make the Herb Oil:** Blanch parsley/chives in boiling water for 10 seconds, then immediately plunge into ice water. Squeeze out excess water. Blend with neutral oil and a pinch of salt until smooth. Strain through a fine-mesh sieve (or coffee filter for ultra-clear oil). This will create the vibrant green dots.
4. **Prepare Crispy Elements (Optional for advanced plating):** If making tuiles, prepare a thin batter (e.g., parmesan or savory flour tuile) and bake/fry until crisp.
5. **Cook the Halibut:** Pat halibut fillets very dry. Season with salt and pepper. Heat olive oil in an oven-safe skillet over medium-high heat. Sear halibut for 3-4 minutes per side until golden brown. If fillets are thick, transfer the skillet to a preheated oven at 400°F (200°C) for another 5-7 minutes, or until cooked through and flaky.
6. **Assemble the Dish:**
* **Sauce Base:** Pour a good amount of the Poppy Seed Yogurt Sauce into the bottom of a shallow bowl, spreading it evenly.

* **Herb Oil Dots:** Using a small squeeze bottle or the tip of a spoon, create dots of the green herb oil on top of the yogurt sauce. You can also drag a toothpick through some dots to create swirls.
* **Halibut & Pesto:** Carefully transfer a halibut fillet to a cutting board. Spread a generous layer of the basil pesto over one side of the halibut.

* **Stacking:** Gently place the pesto-covered halibut fillet vertically or slightly angled in the center of the bowl, allowing its height to be a feature.
* **Garnish:** Artfully arrange the mixed greens, edible flowers, mushrooms, and any crispy elements on top of and around the halibut, building height and creating a vibrant, natural crown. Focus on a dynamic, somewhat wild, yet elegant arrangement.