From the Estate Kitchen—Pan-Seared Halibut with Cauliflower Purée & Brown Butter Grapes

Elegant yet surprisingly approachable, this dish celebrates the beauty of a few thoughtfully chosen ingredients. Sweet pan-seared halibut rests on a silky cauliflower purée, while browned butter, fresh grapes, and briny capers create a sauce that’s both vibrant and unexpected. The result is a meal that feels equally at home for a quiet dinner or a special occasion. Paired with Knights Bridge Kelley Chardonnay, the wine’s balanced acidity, layered texture, and vibrant citrus beautifully complement the richness of the butter while echoing the freshness of the grapes.

Pan-Seared Halibut with Cauliflower Purée & Brown Butter Grapes

Serves: 4

Cauliflower Purée

INGREDIENTS

• 2 tablespoons butter
• 1 medium onion (about 12 ounces), thinly sliced
• 1 pound cauliflower, divided (reserve 12 florets for garnish; chop the remaining cauliflower)
• 1 cup heavy cream
• ½ cup water
• 1 bay leaf
• 3 sprigs fresh thyme
• Juice of ½ lemon
• Pinch of cayenne pepper
• Kosher salt and freshly ground black pepper

PREPARATION

Reserve 12 small cauliflower florets for garnish and blanch them in boiling, salted water until just tender, about 2 minutes. Transfer immediately to ice water, then drain and set aside. In a medium saucepan over medium heat, melt the butter. Add the onion and cook, stirring occasionally, for 5 to 7 minutes, until softened and translucent without browning. Add the chopped cauliflower and cook for 5 minutes. Stir in the heavy cream, water, bay leaf, and thyme. Simmer for about 20 minutes, or until the cauliflower is very tender. Remove the bay leaf and thyme. Strain the mixture, reserving the cooking liquid. Transfer the cauliflower mixture to a blender and purée until completely smooth, adding the reserved liquid a little at a time until the purée reaches a silky, spoonable consistency. Season with lemon juice, cayenne, salt, and pepper. Keep warm until serving.

Chef’s Note: Thin any leftover purée with the reserved cooking liquid for a simple, velvety cauliflower soup.

Halibut

INGREDIENTS

• Four 5-ounce halibut fillets, patted dry
• 2 tablespoons neutral oil (rice bran or canola)
• 1 tablespoon all-purpose flour, lightly seasoned with salt and pepper
• 1 tablespoon butter

PREPARATION

Preheat a heavy-bottomed 10-inch cast-iron skillet over medium-high heat for 2 minutes. Pat the halibut dry and season generously with salt and pepper. Lightly dust each fillet with the seasoned flour, shaking off any excess. Add the oil to the hot pan. Once it begins to shimmer, carefully place the halibut in the pan, laying each fillet away from you. Using a fish spatula, press gently on each fillet for about 1 minute to encourage even browning. Continue cooking for 2 minutes, or until the underside is deeply golden. Turn the fillets over and add the butter along with the reserved cauliflower florets. Baste the fish with the melted butter as it cooks for another 2 minutes, or until the fish is just cooked through and flakes easily. Transfer the halibut to a paper towel-lined plate.

Brown Butter Grape Sauce

INGREDIENTS

• 2 tablespoons butter
• 1 small shallot, minced
• 12 green grapes, halved
• 2 tablespoons capers, drained
• Juice of ½ lemon
• 1 tablespoon minced fresh chives

PREPARATION

In a small saucepan over medium heat, melt the butter. Continue cooking for 3 to 4 minutes, swirling occasionally, until the butter turns golden brown, becomes foamy, and develops a nutty aroma. Add the shallot and cook for 2 minutes, until softened and lightly golden. Stir in the grapes, capers, and lemon juice. Cook for 1 minute longer, just until the grapes are warmed through. Remove from the heat and stir in the chives.

To Serve

INGREDIENTS

• Lemon wedges

PREPARATION

Spread about 3 tablespoons of the warm cauliflower purée onto the center of each plate. Place a halibut fillet on top and arrange three of the blanched cauliflower florets alongside. Spoon the brown butter grape sauce over the fish and garnish with fresh chives and lemon wedges. Serve immediately with Knights Bridge Kelley Chardonnay.