Halibut Cheeks Butternut Squash Puree Recipes

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PAN-ROASTED HALIBUT WITH BUTTERNUT SQUASH, TOASTED HAZELNUTS



Pan-Roasted Halibut With Butternut Squash, Toasted Hazelnuts image

Make and share this Pan-Roasted Halibut With Butternut Squash, Toasted Hazelnuts recipe from Food.com.

Provided by I Cook Therefore I

Categories     Halibut

Time 40m

Yield 4 , 4 serving(s)

Number Of Ingredients 13

3 tablespoons butter, divided
1 butternut squash, peeled, seeded, and diced
4 (6 ounce) halibut fillets
salt and pepper
1 tablespoon fresh sage, chopped
1 tablespoon chives, chopped
1 tablespoon fresh parsley, chopped
1/4 white onion, chopped
1/2 cup white wine
1 bay leaf
1/2 cup heavy cream
1/4 teaspoon nutmeg, grated
1/2 cup hazelnuts, toasted

Steps:

  • Preheat oven to 350 degrees.
  • Place a large saute pan on medium heat and add 2 tbs butter to melt.
  • Add squash to the pan, cover and cook for about 10 minutes stirring occasionally.
  • Preheat an ovenproof saute pan over medium high heat.
  • Season the halibut with salt and pepper.
  • Combine the herbs and coat one side of the fillets with half of the mixture setting aside the rest.
  • Melt the final tbs butter in the pan and add halibut fillets, herb side down.
  • Cook for 5 minutes or until browned, and then turn and place the pan in the oven for 10 minutes or until fish is cooked through.
  • Add onion to the squash and cook covered for another 5 minutes, stirring occasionally.
  • When squash is lightly browned, add wine and bay leaf and cook until the wine is absorbed.
  • Add the heavy cream and the nutmeg, cook until thickened and season with salt and pepper, toss in the reserved herbs.
  • Spoon squash onto 4 places and top with halibut and hazelnuts.

Nutrition Facts : Calories 682.9, Fat 35.4, SaturatedFat 13.9, Cholesterol 133.9, Sodium 204.6, Carbohydrate 38.8, Fiber 7.7, Sugar 7.7, Protein 52

BREADED HALIBUT CHEEKS



Breaded Halibut Cheeks image

Categories     Bread     Bake     Halibut     Summer     Kosher

Yield serves 4

Number Of Ingredients 12

2 cups fresh bread crumbs
4 ounces Parmesan or other hard cheese (page 23), shredded (1 cup)
1 tablespoon chopped fresh flat-leaf parsley
3/4 teaspoon garlic powder
1/4 teaspoon chili powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
3/4 cup all-purpose flour
2 large eggs, beaten
1/3 cup milk
8 to 12 halibut cheeks or 2 pounds skinless halibut fillets, cut on the bias into 8 pieces

Steps:

  • Preheat the oven to 450˚F.
  • Put the bread crumbs, cheese, parsley, garlic powder, chili powder, salt, and pepper in a food processor. With the processor running, drizzle in the olive oil. Process until the bread crumbs are coated in the oil, about 15 seconds.
  • In three separate bowls, place the bread crumb mixture, flour, and eggs. Add the milk to the eggs and whisk to combine.
  • Put a baking sheet in the oven for 5 minutes. Dredge 1 halibut cheek in the flour and shake off any excess. Then dip the cheek in the eggs and then in the bread crumbs, pressing the bread crumbs lightly to coat the flesh evenly. Repeat the process with each piece of fish. Remove the pan from the oven and place the pieces on the hot baking sheet.
  • Bake the cheeks for 8 to 10 minutes, or until the bread crumb coating is golden brown and a meat thermometer inserted in the thickest part of the halibut reads 140˚F. If additional cooking time is needed, continue to bake the fish, checking the temperature at 2-minute intervals. If you have a convection oven, turn it on for this recipe, as it makes the cheeks a beautiful brown color, but reduce the cooking time to 5 or 6 minutes total.
  • Serve immediately.

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