Pepita Crusted Pacific Halibut with Cilantro Serrano Cream

Name: Pepita Crusted Pacific Halibut with Cilantro Serrano Cream
Prep time: 1 h 17 min
Cook time: 1 h 17 min
Total time: 1 h 17 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters canola oil; 237 milliliters roughly chopped cilantro leaves; 2 eggs, lightly beaten; 118 milliliters all-purpose flour; 237 milliliters half-and-half; 680 grams halibut fillets, skinless; 1 Tbsp fresh lime juice; 237 milliliters pepitas; 2 teaspoons freshly cracked black pepper; 1 teaspoons sea salt; 2 teaspoons sea salt; 1 teaspoon seeded, minced serrano pepper; 59 milliliters minced shallot; 2 Tbsps unsalted butter

Pepit From preparation to the plate, this recipe takes approximately 1 hour and 17 minutes.

Instructions

Watch how to make this recipe.

Season all sides of the halibut with the 1 teaspoon of salt and 1 teaspoon of pepper. In a shallow dish, combine the flour and the remaining salt and pepper. In a second shallow dish add the eggs.

Ingredients you will need

Salt And Pepper

Halibut

Pepper

All Purpose Flour

Egg

Salt

Add the pepitas to a third shallow dish.

Ingredients you will need

Pumpkin Seeds

Roll a halibut fillet in the flour, shaking off the excess. Dip just 1 side of the fillet in the beaten eggs, then into the pepitas, pressing gently for even coverage. Set on a plate, seed side up, and repeat with remaining halibut. Cover loosely and refrigerate for 15 minutes.

Ingredients you will need

Halibut

Pumpkin Seeds

All Purpose Flour

Egg

Roll

Dip

While the fish is resting, prepare the cilantro cream.

Ingredients you will need

Cilantro

Cream

Fish

Preheat the oven to 300 degrees F.

Equipment you will use

Oven

Heat a nonstick skillet over medium-high heat and add the canola oil. When the oil is hot add the fish, pepita side down, and cook until golden, about 2 minutes. Flip over, then gently transfer them to a baking sheet fitted with a rack.

Ingredients you will need

Cooking Oil

Fish

Equipment you will use

Baking Sheet

Frying Pan

Bake in the oven until the internal temperature of 145 degrees F registers on an instant-read thermometer, about 6 to 7 minutes. Arrange on serving plates, topped with the cilantro cream and serve.

Ingredients you will need

Cilantro

Cream

Equipment you will use

Kitchen Thermometer

Oven

Melt the butter in a small saucepan over medium-high heat.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Add the shallot and serrano pepper and saute for 1 minute.

Ingredients you will need

Serrano Pepper

Shallot

Add the half-and-half and cilantro and bring to a low simmer. Stir frequently until reduced by half, about 6 to 8 minutes.

Ingredients you will need

Cilantro

Remove from the heat, stir in the lime juice and salt and blend with a stick blender until smooth, Keep warm, or reheat gently before serving.

Ingredients you will need

Lime Juice

Salt

Equipment you will use

Blender

Equipment

Ingredients

Servings:

59milliliters

canola oil 237milliliters

roughly chopped cilantro leaves 2

eggs, lightly beaten 118milliliters

all-purpose flour 237milliliters

half-and-half 680grams

halibut fillets, skinless 1Tbsp

fresh lime juice 237milliliters

pepitas 2teaspoons

freshly cracked black pepper 1teaspoons

sea salt 2teaspoons

sea salt 1teaspoon

seeded, minced serrano pepper 59milliliters

minced shallot 2Tbsps

unsalted butter

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Halibut can be paired with Pinot Grigio, Gruener Veltliner, and Pinot Noir. 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. One wine you could try is Don Rodolfo Pinot Grigio. It has 5 out of 5 stars and a bottle costs about 11 dollars.

Don Rodolfo Pinot Grigio

Don Rodolfo handcrafted Pinot Grigio reveals refreshing citrus and nectarine, with a twinkle of acidity and zesty finish.This Pinot Grigio is a great match with any type of lighter meal such as fresh vegetables, raw fish, or even enjoy it on its own.