Halibut with Curry Carrot Puree & Roasted Pears

Serves 4

4 halibut filets

1 lb carrots, chopped (or baby)

1 cup water

1 tbsp curry powder

Zest of 1 orange

1 cup orange juice

1-2 bunches asparagus

2 pears

Olive oil

Salt & pepper

Preheat oven to 375˚.  Trim ends off of asparagus, place on baking sheet.  Cut pears in half, remove core with melon-baller, then quarter each half. 

Place on backing sheet with asparagus.  Drizzle asparagus and pears with olive oil, season with salt and pepper.  Roast in oven for 15 minutes, until tender. 

Season halibut with ¼ cup orange juice, salt and pepper.  Heat a sauté pan over medium-high heat, drizzle in a little olive oil, and gently place in the halibut filets, skin side down. 

Sear halibut for 2-3 minutes then flip over, hit with ½ cup orange juice and transfer sauté pan to the oven. 

Allow halibut to finish cooking in oven for 10-15 minutes, until cooked through. 

Meanwhile, put carrots into small saucepan with water, curry powder and orange zest. 

Simmer over medium heat until carrots are very tender, about 20 minutes.   Transfer to blender, and add remaining ¼ cup orange juice.  Puree until smooth, season with salt and pepper.  Ignore the fact that it looks like babyfood- although you could feed it to your baby too.

To serve, plate a spoonful of carrot puree, place halibut filet on top of puree, and arrange roasted asparagus and pears alongside.