PEPITA CRUSTED PACIFIC HALIBUT WITH CILANTRO SERRANO CREAM
Steps:
- 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. Add the pepitas to a third shallow dish. 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.
- While the fish is resting, prepare the cilantro cream.
- Preheat the oven to 300 degrees F.
- 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. 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.
- Melt the butter in a small saucepan over medium-high heat. Add the shallot and serrano pepper and saute for 1 minute. Add the half-and-half and cilantro and bring to a low simmer. Stir frequently until reduced by half, about 6 to 8 minutes. 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.
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Waseem Akhtar
waseem-akhtar@yahoo.comI love the combination of flavors in this dish. The pepita crust is crunchy and nutty, and the cilantro-serrano cream is cool and refreshing.
mahad ali Ali
mahad100@hotmail.comThis dish is a bit time-consuming to make, but it's worth the effort. The halibut is so tender and flavorful, and the cilantro-serrano cream is divine.
Mohamed Fasal
m94@hotmail.frI've made this dish several times now and it's always a hit. My friends and family love it.
maksud khan
khan.m@gmail.comThis recipe is a keeper! It's easy to make and the results are amazing. The pepita crust is especially delicious.
Ansa Kawal
kawal.a18@gmail.comI'm not a huge fan of cilantro, but I decided to try this recipe anyway. I'm so glad I did! The cilantro-serrano cream was delicious and really complemented the halibut.
Rana matloob
m-rana28@gmail.comWow! This dish was incredible. The flavors were so well-balanced and the halibut was cooked to perfection.
Creative Teach
creative@hotmail.comThis is now my go-to recipe for halibut. It's so easy to make and always turns out perfect.
Ellen Stefanits
e.stefanits22@gmail.comI made this dish for my family and they loved it. The pepita crust was a unique and tasty twist on traditional fish and chips.
Timothy Paster
pt@hotmail.comThis recipe was easy to follow and the results were fantastic. The halibut was moist and flavorful, and the cilantro-serrano cream was a perfect finishing touch.
Daphine Asimwe
daphine.a@gmail.comI'm not usually a fan of fish, but this dish changed my mind. The halibut was cooked perfectly and the pepita crust was amazing.
M Akhtar
a99@gmail.comThis dish was a hit at our dinner party! The presentation was beautiful and the flavors were incredible.
mishal kakar
mkakar@hotmail.comAbsolutely delicious! The pepita crust added a delightful crunch and the cilantro-serrano cream was the perfect complement to the flaky halibut. Will definitely be making this again.