Halibut with Pepitas, Capers, Cherry Tomatoes and Basil
- Yield: 4 servings
- 2tablespoons pepitas (pumpkin seeds)
- 4 6-ounces halibut fillets
- 2teaspoons kosher salt, divided
- 1/2teaspoon freshly ground black pepper
- 2tablespoons extra virgin olive oil
- 2tablespoons fresh lemon juice
- 1cup dry white wine
- 2tablespoons unsalted butter
- 1-1/2tablespoon capers, drained and rinsed
- 1/2cup cherry tomatoes, halved
- 1/4cup torn fresh basil, plus a handful of small leaves for garnish
1. In a small, dry skillet over medium-low heat, toast the pepitas lightly. As soon as you begin to smell them, remove the pan from the heat and transfer to a large plate (don’t allow them to brown). Set aside.
2. Preheat the oven to 400.
3. Sprinkle the halibut on both sides with pepper and 1 teaspoon of salt. Heat the oil in a large skillet with an ovenproof handle over medium-high heat until it begins to shimmer but is not smoking. Place the fillets skin-side up in the hot oil and sear until the fish begins to turn color, 2 to 3 minutes. Turn the fillets and add the lemon juice, wine and butter to the pan. As soon as the butter melts and becomes foamy, add the capers and tomatoes and simmer until the tomatoes release some juices, about 1 minute.
4. Place the pan in the oven until the fish is cooked through, 7 to 10 minutes. Baste the fish with some of the juices and transfer to serving plates. Add the ¼ cup basil, pepitas and the remaining teaspoon of salt to the pan juices and stir until the basil is slightly wilted. Spoon the mixture over the fish, garnish with fresh basil leaves, and serve.
Reprinted with permission from Cat Cora’s Classics With a Twist (Houghton Mifflin Harcort)
Nutritional Info *per serving
- Calories 378
- Fat 18g
- Cholesterol 69mg
- Sodium 1177mg
- Carbohydrate 4g
- Fiber 1g
- Protein 37g