Best Pepita Crusted Pacific Halibut With Cilantro Serrano Cream Recipes

Grilled Halibut with Coriander-Pepita Butter image

Provided by Bon Appétit Test Kitchen

Yield Makes 6 servings

Number Of Ingredients 9

1/4 cup salted shelled pumpkin seeds (pepitas), toasted
1 tablespoon coriander seeds
1/2 cup (1 stick) butter, cut into pieces
1/2 cup chopped fresh cilantro, divided
2 tablespoons fresh lime juice
5 teaspoons minced seeded jalapeño chiles
2 teaspoons honey
3 medium red onions, each cut through root end into 6 wedges
6 6-ounce halibut fillets (about 1 inch thick)

Steps:

Prepare barbecue (medium-high heat). Place pumpkin seeds and coriander seeds in resealable plastic bag; seal bag, then coarsely crush seeds with rolling pin. Transfer to small saucepan and mix in butter, 1/4 cup cilantro, lime juice, jalapeño chiles, and honey.
Place saucepan with butter mixture at edge of grill to melt, then season with salt and pepper. Place red onions and fish fillets on rimmed baking sheet. Drizzle 4 tablespoons coriander butter over; sprinkle with remaining 1/4 cup cilantro and salt and pepper. Grill onions until tender, about 7 minutes per side, and fish until cooked through, about 3 minutes per side. Transfer onions and fish to plates. Spoon remaining coriander butter over.

Pacific Halibut with Caramelized Fennel, Black Olives, Orange Zest, and Dill image

Provided by Food Network

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

1 large fennel bulb, sliced
2 cups sambuca or anisette
1 lemon, juiced
Pinch red pepper flakes
Salt
1/8 teaspoon orange zest
1/2 cup chopped kalamata olives
1/2 tablespoon fresh chopped dill
1 teaspoon butter
4 (6-ounce) halibut fillets or any white fish
Freshly ground black pepper
Extra-virgin olive oil

Steps:

In a saute pan add the sliced fennel and the sambuca. Cook's Note: Pour the liqueur into the pan when the fire is off, as it is very flammable. Put the pan over low heat, and let the sambuca ignite. Allow the alcohol to evaporate and cook at medium heat until the liqueur begins to caramelize. At this point it will start to bubble. Add the lemon juice, red pepper flakes, salt, to taste, the orange zest, the olives, and dill. Cook for a couple of minutes, and then stir in a teaspoon of butter to give the sauce a little creaminess. Set aside.
Score the fish fillets, cut them in half and season with salt and pepper, to taste. Coat a saute pan, over medium heat, with extra-virgin olive oil and add the fillets, skin side down. Allow to cook for 3 to 5 minutes.
Remove from the heat.
To serve: Put some of the fennel sauce in the center of each serving dish and top with 2 pieces of the fish.