This is another example of a meal from a restaurant I never had. I follow The Lazy Goat in Greenville, SC on most of their socials. We’ve been going to Lazy Goat since they opened and I would consider it one of my favorite restaurants. They definitely have some of the best fries I’ve ever had not to mention the fried goat cheese balls. I have posted a couple of reviews here:

I’ve even tried to copycat both of those meals here:

The restaurant posted these photos on their socials and I knew I wanted to recreate it at home.

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Like most of the copycat meals I make, I’m sure The Lazy Goat’s was better but I have to say, mine was pretty darn good. I could never plate as good as they do and I certainly am not a great photographer but again, this one is good.

The seared halibut we bought that day from a local fish monger, Broadwater Shrimp Co. Searing the fish in a super hot pan and finishing in the oven gives the top a nice crust and lets you just finish the cooking to a perfect 130F. We bought the butternut squash and carrots from our favorite local farm to shelf grocery, Swamp Rabbit Grocery. The purée was a perfect foil for the spicy harissa roasted carrots. The pop of rich, acidic crème fraîche finished it all of in a perfect, well balanced way. Yum! Well don Lazy Goat and well done me. 😀

Ingredients

Ingredients for Butternut Squash Purée

1 butternut squash
1/2 cup+ almond creamer (you also could use coconut milk or heavy cream)
Neutral oil
Olive oil (or butter)
1/2 tsp cinnamon
1/2 tsp ginger powder
Pinch of grated nutmeg
1 tbsp light brown sugar
Salt and pepper

Ingredients for Lemon Crème Fraîche

6 oz Crème Fraîche
Zest and juice of a lemon
Salt to taste

Ingredients for Roasted Harissa Baby Carrots

1 bunch baby carrots, trimmed and scrubbed clean
2-4 tbsp Harissa
1 tsp cumin
Olive oil
Salt and pepper

Ingredients for Seared Halibut

4 6 oz halibut filets
2 tbsp canola oil
Salt and pepper
Microgreens for garnish

Instructions

How to make Butternut Puree

Preheat oven 425F. Using a heavy chef’s knife, cut the butternut squash in half length wise. Scope out the seeds. Cost with neutral oil and season with salt and pepper. Place on a sheet pan and cook for approximately 1 hour. Allow to cool for 15 min.
Scoop out the squash flesh. Add cream cinnamon , nutmeg, brown sugar and some olive oil to your blender or food processor, then add the squash. Blend until smooth. Taste and season with salt and pepper if needed.
Add the mixture to a medium sauce pan and keep warm.

How to make Lemon Crème Fraîche

Add Crème Fraîche, lemon zest, lemon juice and a pinch of salt to a small mixing bowl.
Stir to combine. Taste and add more salt if needed.
Place in the refrigerator and keep cool until serving.

How to make Roasted Harissa Baby Carrots

In a large mixing bowl add Harissa, cumin, olive oil and season with salt and pepper. Mix to combine.
Add the baby carrots to the bowl and toss to cover the carrots.
Place the carrot on a sheet pan, spoon any extra of the Harissa mixture over the carrots. Place in the oven which should still be heated to 425F.
Roast carrots for 15-20 minutes.
Remove from the oven and set aside.
Once you have followed the next steps, searing the halibut and finishing in the oven, flip your oven to the broiler.
Place the carrot under the broiler and allow them to char for a few minutes.

How to make Seared Halibut

Your oven should still be heated to 425F.
Heat a large saute pan to high heat and add canola oil. Heat until you see the oil shimmer and you see a wisp of smoke.
Dry the halibut filets and season with salt and pepper. Add to the hot pan skin side down and allow to cook until a golden brown crust forms. Add the pan to the oven and cook for 2-4 minutes depending on your desired level of doneness. Halibut is considered done at between 130-135F.
Once the halibut is cooked, remove from the pan and place on paper towels seared side up.