Slow-Baked Halibut with Cauliflower and Sicilian Pistachios

Jason Giordano

Hotel Griffou, NYC

Crunchy pistachios and a sherry vinaigrette turn this deliciously tender halibut into a standout dish. Jason Giordano featured it on his holiday lunch menu at the Beard House.


Cauliflower Purée:

  • 1/2 pound cauliflower, cut into florets (about half a head)
  • 1 cup milk
  • 1 cup water
  • 1 tablespoons butter
  • 1/4 to 1/2 cup heavy cream
  • Salt and freshly ground pepper, to taste

Sherry Vinaigrette:

  • 2 tablespoons butter
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup pistachios
  • 1/4 cup sherry vinegar
  • 2 tablespoons fresh lemon juice
  • Salt and freshly ground pepper, to taste


  • 12 ounces halibut
  • 2 tablespoons olive oil

Cauliflower Florets:

  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1/2 pound cauliflower, cut into florets (about half a head)
  • 1 teaspoon fresh thyme
  • Salt and freshly ground pepper, to taste
  • 1 bunch chives, chopped


Preheat the oven to 250ºF.

To prepare the purée, place the cauliflower in small pan and cover with milk and water. Bring to a boil and cook until tender, approximately 10 minutes. Strain and purée in a blender. Add 1 tablespoon of butter and just enough heavy cream to make a smooth purée. Season to taste.

To prepare the sherry vinaigrette, heat the 2 tablespoons of butter and 1 tablespoon of oil in a medium pan over medium heat. When the butter begins to foam, add the pistachios and toast until golden, about 5 minutes. Deglaze with sherry vinegar and add the lemon juice. Remove nuts from the sauce with a slotted spoon and place on towel to drain. Reserve the remaining vinaigrette.

To prepare the halibut, put the halibut in a nonstick oven-proof pan, coat with olive oil, and season with salt and pepper. Place in the oven for approximately 15 to 17 minutes, depending on the thickness of fish.The fish is done when it offers no resistance to an inserted fork.

To prepare the cauliflower florets, heat the 2 tablespoons olive oil and 1 tablespoon butter in a medium pan over medium heat. Add the cauliflower florets. Do not move the cauliflower until golden brown. Season with thyme, salt, and pepper.

To serve, make a small pool of the purée on a plate, place fish on top, and place florets around fish. Finish with pistachios and the reserved vinaigrette. Place sliced chives over fish and serve.


2 servings