Halibut with Pepitas, Capers, Cherry Tomatoes, and Basil

Name: Halibut with Pepitas, Capers, Cherry Tomatoes, and Basil
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 6 grams torn fresh basil, plus a handful of small leaves for garnish; 6 grams torn fresh basil, plus a handful of small leaves for garnish; 1 teaspoons freshly ground black pepper; 2 Tbsps capers, drained and rinsed; 75 grams halved cherry tomatoes (quartered if theyre big); 240 milliliters dry white wine; 680 grams halibut fillets; 2 teaspoons kosher salt; 2 Tbsps fresh lemon juice; 2 Tbsps extra-virgin olive oil; 2 Tbsps pepitas (pumpkin seeds); 2 Tbsps unsalted butter

Halibut with Pepitas, Capers, Cherry Tomatoes, and Basil might be a good recipe to expand your main course collection. This recipe makes 4 servings with 351 calories, 34g of protein, and 17g of fat each. This recipe covers 23% of your daily requirements of vitamins and minerals. Head to the store and pick up wine, pepper, halibut fillets, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free, primal, fodmap friendly, and pescatarian diet.

Instructions

In a small, dry skillet over medium-low heat, toast the pepitas lightly. Don't allow them to brown. As soon as you begin to smell them, remove the pan from the heat and transfer to a large plate. Set aside.

Ingredients you will need

Pumpkin Seeds

Sandwich Bread

Equipment you will use

Frying Pan

Preheat the oven to 400 degrees F.

Equipment you will use

Oven

Sprinkle the halibut on both sides with 1 teaspoon of the salt and the pepper.

Ingredients you will need

Halibut

Pepper

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.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Lemon Juice

Tomato

Butter

Capers

Fish

Wine

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Fish

Equipment you will use

Oven

Frying Pan

Add the cup torn 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.

Ingredients you will need

Fresh Basil

Pumpkin Seeds

Basil

Fish

Salt

Equipment you will use

Frying Pan

Equipment

Frying Pan

Oven

Ingredients

Servings:

6grams

torn fresh basil, plus a handful of small leaves for garnish 6grams

torn fresh basil, plus a handful of small leaves for garnish 1teaspoons

freshly ground black pepper 2Tbsps

capers, drained and rinsed 75grams

halved cherry tomatoes (quartered if they're big)240milliliters

dry white wine 680grams

halibut fillets 2teaspoons

kosher salt 2Tbsps

fresh lemon juice 2Tbsps

extra-virgin olive oil 2Tbsps

pepitas (pumpkin seeds)2Tbsps

unsalted butter

Recommended wine: Pinot Noir, Pinot Grigio, Gruener Veltliner

Halibut can be paired with Pinot Noir, Pinot Grigio, and Gruener Veltliner. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Williams Selyem Russian River Valley Pinot Noir. Reviewers quite like it with a 4.9 out of 5 star rating and a price of about 110 dollars per bottle.

Williams Selyem Russian River Valley Pinot Noir

Red cherry, strawberry confiture, and faded rose petal aromas seem to sing in the top registers in this alluring offering. Hints of beet root, dried herbs and wood spices offer some bass notes to complete this wonderful orchestral suite. With air, the aromas intensify with notes of Morello cherry. The palate is very dense on entry with a strong streak of minerality through to the finish. The tannins are extremely fine grained and reminiscent of Ceylon tea. The 2015 Russian River Valley Pinot Noir is a classic, and highlights the elegance and power of a truly great growing region.The Pinot Noir for this blend was sourced primarily from our Drake Estate Vineyard, and the Williams Selyem Estate Vineyard.