Pan Roasted Halibut With Butternut Squash Toasted Hazelnuts Recipes

PAN-ROASTED HALIBUT WITH BUTTERNUT SQUASH, TOASTED HAZELNUTS

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.

SHEET PAN ROASTED HALIBUT

Steps:

• Preheat oven to 400°F.
• Arrange halibut, green beans, and mushrooms on a large, rimmed baking sheet.
• In a small bowl, whisk together olive oil, sesame oil, lemon juice, zest, salt, and pepper. Pour over fish and vegetables; toss green beans and mushrooms to coat.
• Roast until halibut is opaque in the center and green beans are crisp-tender, about 10-15 minutes (10 min for 1-inch thick fillets; 15 min if 1 ½-inches thick).
• Serve fish and vegetables with Cilantro Pistachio Pesto, if desired. Enjoy!

PAN-ROASTED HALIBUT PUTTANESCA

Steps:

• Preheat the oven to 400 degrees F. Line a small rimmed baking sheet with parchment paper.
• Heat 2 tablespoons of the olive oil in a medium nonstick skillet over medium-high heat until it starts to shimmer. Sprinkle the halibut with some salt. Sear the halibut on both sides until lightly golden, about 2 minutes per side. Transfer the halibut to the prepared baking sheet lined and bake in the oven until the internal temperature reaches 130 degrees F on an instant read thermometer, 5 to 6 minutes.
• Return the skillet to medium-low heat. Add the remaining 2 tablespoons olive oil. Cook the onions and garlic until slightly softened, about 2 minutes. Add the anchovy paste, olives and capers to the skillet and stir to combine. Add the crushed tomatoes and crushed red pepper flakes and bring to a low simmer for 5 minutes. Add the wine and simmer until the wine cooks off slightly, about 2 minutes. Season with salt.
• To serve, spoon the sauce directly onto the plate and top with the halibut filets. Top with the basil and lemon zest.

TARRAGON-ROASTED HALIBUT WITH HAZELNUT BROWN BUTTER

Steps:

• Preheat oven to 350°F. Spread hazelnuts in a single layer on a rimmed baking sheet and toast, stirring occasionally, until golden, 8-10 minutes. Coarsely chop; set aside.
• Reduce oven temperature to 300°F. Scatter tarragon sprigs on a large rimmed baking sheet. Place halibut on top, drizzle with 2 tablespoons oil, and season with salt and pepper. Roast until halibut is just opaque in the center, 20-30 minutes, depending on thickness of fish.
• Meanwhile, melt butter in a small saucepan over medium-high heat. Cook, stirring often, until butter foams, then browns (don't let it burn), about 5 minutes. Remove from heat; let brown butter cool slightly. Stir in lemon juice, hazelnuts, and remaining 2 tablespoons oil; season with salt and pepper.
• Serve fish with hazelnut brown butter sauce and lemon halves.