Halibut Cheeks Butternut Squash Puree Recipes

BROILED HALIBUT WITH RICOTTA-PEA PUREE

Steps:

• Preheat the broiler. Line a broiler pan with foil and preheat 5 minutes.
• Meanwhile, brush the carrots and onion with 1 tablespoon olive oil and season with salt and pepper. Brush the fish with the remaining 2 tablespoons olive oil, season with salt and pepper and sprinkle with the paprika; brush to coat the fish evenly with paprika.
• Carefully remove the pan from the oven, place the fish in the center and scatter the onion and carrots around. Broil until the fish is golden and just cooked through, 8 to 10 minutes.
• Meanwhile, microwave the peas in a bowl with 1/4 cup water until just tender, about 4 minutes. Transfer the peas and liquid to a food processor and pulse with the ricotta, butter and a pinch of salt to make a slightly chunky puree. Divide the puree among plates and top with the fish, carrots, onion and pan juices.

HALIBUT CHEEKS & BUTTERNUT SQUASH PUREE

Steps:

• Preheat oven to 350F. For the Butternut Squash: cut the butternut squash in half and rub with olive oil, salt and pepper. Wrap with foil and roast for 30-45min in a 350F oven. Remove the foil and scoop out the seeds. Scoop the meat of the butternut squash out and place in a processor. Add a splash of cream and 2 T butter. Blend well and season to taste. Set aside. For the Bacon and Sage: place the diced bacon into a sauté pan with 1T butter. Cook on low heat until the bacon starts to brown, add the sage leafs and cook until both are crispy. Heat a nonstick pan and add the cheeks to the pan. Season with salt and pepper and cook until medium, about 1-2 minutes on each side, set aside. To plate: place the butternut squash on the plate and the cheeks on top, spoon the bacon and brown sage over the dish and garnish with parsley and pea shoots.

PAN-ROASTED HALIBUT WITH BUTTERNUT SQUASH, TOASTED HAZELNUTS

Steps:

• Preheat oven to 350 degrees.
• Place a large saute pan on medium heat and add 2 tbs butter to melt.
• Add squash to the pan, cover and cook for about 10 minutes stirring occasionally.
• Preheat an ovenproof saute pan over medium high heat.
• Season the halibut with salt and pepper.
• Combine the herbs and coat one side of the fillets with half of the mixture setting aside the rest.
• Melt the final tbs butter in the pan and add halibut fillets, herb side down.
• Cook for 5 minutes or until browned, and then turn and place the pan in the oven for 10 minutes or until fish is cooked through.
• Add onion to the squash and cook covered for another 5 minutes, stirring occasionally.
• When squash is lightly browned, add wine and bay leaf and cook until the wine is absorbed.
• Add the heavy cream and the nutmeg, cook until thickened and season with salt and pepper, toss in the reserved herbs.
• Spoon squash onto 4 places and top with halibut and hazelnuts.

HALIBUT WITH SPRING ONION AND SUMMER SQUASH SAUTE

Steps:

• Cut onion bulbs in half lengthwise (quarter if large). Cut enough onion tops into 2" lengths to measure 1 cup. Heat 1 tablespoon oil in a large skillet over medium-high heat until almost smoking. Add onion bulbs, cut side down; cook until golden, about 3 minutes. Transfer to a plate.
• Heat 1 tablespoon oil in same skillet. Add squash; cook, stirring occasionally, until golden brown and just tender, about 5 minutes. Stir in onion bulbs, 1 cup onion tops, and 1 tablespoon thyme leaves; season with salt and pepper and cook until onion tops wilt, about 1 minute longer. Remove from heat; set squash mixture aside.
• Heat remaining 2 tablespoons oil in a large nonstick or cast-iron skillet over medium-high heat. Season halibut with salt. Add fish and thyme sprigs to skillet and cook until fish is golden brown, about 5 minutes. Turn fish and cook until just cooked through and opaque in the center, about 2 minutes longer. Divide onion-squash sauté among plates; top with halibut.