Spice crusted Halibut with cauliflower

Start by making the basil oil. Blanch a handful of fresh basil leaves in boiling water for 20 seconds. Stop the cooking by shocking it in ice water. This well also preserve the color giving your sauce a bright green color. Squeeze out the excess moisture and place in a blender. Cover with canola oil and blend until smooth. Transfer this mixture into a saucepan and gently warm over low heat, do not boil. Chill the basil oil and then strain through a coffee filter or cheesecloth to produce a bright green and clear infused oil. Next, start toasting the fennel, coriander, and mustard seed in a dry pan over medium heat until fragrant, about 2 minutes. Place spices in a spice grinder and blend until smooth. Rub on one side of the halibut. Next, take the cauliflower florets and place in a food processor and blend until you have crumbs. Heat a sauté pan over medium heat and add 1 tbsp. of canola oil and 1 tbsp. of butter. Sweat your shallot and garlic until soft, about 2 minutes. Add the cauliflower, and salt and pepper. Cook for another 2 minutes then add the pine nuts, orange juice and zest. When the cauliflower is tender, add the fresh chopped parsley at the end, and turn off the heat. To cook the halibut, heat an oven proof sauté pan over high heat until almost smoking. Add the halibut filets, spice side down, and season with salt. Once you have a golden brown crust on the halibut, flip it and put the entire pan in a 400 degree oven for about 5 minutes, until the fish is cooked through. To plate, place a generous spoonful of the cauliflower mixture in the center of a rectangular plate. Place the halibut on top, and drizzle the basil oil around the fish. Enjoy!