Best 3 Pepita Crusted Pacific Halibut With Cilantro Serrano Cream Recipes
**Pepita-Crusted Pacific Halibut with Cilantro-Serrano Cream: A Symphony of Flavors**
Indulge in a culinary journey with our tantalizing Pepita-Crusted Pacific Halibut, where the delicate fish meets a crunchy pepita crust and a vibrant cilantro-serrano cream. This exquisite dish is a symphony of flavors, textures, and colors that will delight your palate. The Pacific halibut, known for its mild and flaky texture, is perfectly complemented by the nutty crunch of the pepitas, while the cilantro-serrano cream adds a refreshing and spicy touch. Alongside this main course, we also present a selection of complementary recipes to elevate your dining experience. Discover our refreshing Avocado-Cucumber Salsa, which brings a burst of coolness and acidity to balance the richness of the halibut.
HALIBUT VERACRUZ
Steps:
- Preheat oven to 350 degrees F.
- Heat oil in a medium skillet over medium heat. Add onion and garlic, and cook until lightly colored, about 3 minutes. Add tomato, jalapeno and white wine. Cook until wine is reduced by 2/3, about 5 to 7 minutes. While sauce is reducing, heat butter in a separate skillet over medium heat. Season fish with kosher salt. When butter is melted, add halibut to the pan. Cook for 2 minutes, flip over and then transfer pan to preheated oven and bake until cooked through, about 10 minutes. Remove sauce from heat when reduced and stir in olives and olive juice.
- To serve, divide sauce equally among 4 dinner plates. Place halibut (first caramelized side up) in the center of each plate on top of the sauce. Place avocado slices on top of fish, sprinkle with lime juice and cilantro, as garnish.
PACIFIC HALIBUT WITH CARAMELIZED FENNEL, BLACK OLIVES, ORANGE ZEST, AND DILL
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.
GRILLED HALIBUT WITH CILANTRO GARLIC BUTTER
Delicious! My husband absolutely loves this recipe! Fish is simply seasoned with lime juice, then served with a cilantro lime garlic sauce. Serve over a bed of greens with a nice loaf of bread for a complete meal.
Provided by SerenaBloom
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 33m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat a grill for high heat. Squeeze the juice from the lime wedges over fish fillets, then season them with salt and pepper.
- Grill fish fillets for about 5 minutes on each side, until browned and fish can be flaked with a fork. Remove to a warm serving plate.
- Heat the oil in a skillet over medium heat. Add the garlic; cook and stir just until fragrant, about 2 minutes. Stir in the butter, remaining lime juice and cilantro. Serve fish with the cilantro butter sauce.
Nutrition Facts : Calories 276.2 calories, Carbohydrate 3 g, Cholesterol 69 mg, Fat 13.1 g, Fiber 0.7 g, Protein 35.4 g, SaturatedFat 4.7 g, Sodium 173.9 mg, Sugar 0.4 g
Tips:
- Mise en place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid any unnecessary interruptions.
- Choose high-quality ingredients: The quality of your ingredients will have a big impact on the final dish. Look for fresh, seasonal fish and vegetables, and use good-quality olive oil and spices.
- Don't overcook the fish: Halibut is a delicate fish that can easily be overcooked. Cook it just until it is opaque in the center, about 4-5 minutes per side.
- Make sure the pepita crust is crispy: The pepita crust should be golden brown and crispy. If it is not, put the fish back in the oven for a few more minutes.
- Serve the fish immediately: Halibut is best served immediately after it is cooked. If you need to keep it warm, place it in a low oven.
Conclusion:
Pepita-crusted Pacific halibut with cilantro-serrano cream is a delicious and easy-to-make dish that is perfect for a special occasion. The fish is cooked to perfection and the pepita crust adds a nice crunch. The cilantro-serrano cream is a flavorful and tangy sauce that complements the fish perfectly. This dish is sure to impress your guests.
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