Zesty Halibut on Velvety Pumpkin Purée

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Zesty Halibut on Velvety Pumpkin Purée

New Tico

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  • Halibut Fillet with Pumpkin Mash and Lemon Caper Sauce

    Ingredients:

    For the Halibut:

    2 halibut fillets (7-8 oz each), skinless

    Salt and pepper to taste

    2 tbsp olive oil

    1 tsp unsalted butter

    For the Pumpkin Mash:

    2 pounds pumpkin, peeled and cubed

    ¼ cup heavy cream

    ½ cup grated Parmesan cheese

    2 tsp minced garlic

    Salt and black pepper to taste

    For the Lemon Caper Sauce:

    4 tbsp unsalted butter

    2 tbsp capers, drained and chopped

    1 clove garlic, minced

    2 tbsp fresh lemon juice

    1 tbsp fresh parsley, minced

    Salt to taste

    Garnish:

    Microgreens

    Edible flowers

    Instructions:

    Pumpkin Mash:

    Preheat oven to 425°F (220°C). Place pumpkin halves cut-side down on a baking sheet and roast for 30-40 minutes until tender.

    Scoop out the flesh and blend in a food processor with heavy cream, Parmesan, garlic, salt, and pepper until smooth and creamy.

    Halibut:

    Season halibut fillets with salt and pepper.

    Heat olive oil in a skillet over medium-high heat until shimmering.

    Add halibut and cook for 3-3½ minutes per side until golden and cooked through. Add butter in the last minute for flavor and baste the fish.

    Lemon Caper Sauce:

    In a small skillet, melt butter over low heat.

    Add garlic and capers, simmer for 1 minute until fragrant.

    Remove from heat, stir in lemon juice, parsley, and salt.

    Plating (Michelin-style)
    Spoon a smooth bed of pumpkin mash in the center of a warm plate.

    Place the perfectly grilled halibut fillet atop the mash.

    Drizzle the lemon caper sauce elegantly around and over the fish.

    Garnish with fresh microgreens and edible flowers for color and elegance.

    This dish balances the creamy sweetness of pumpkin, the delicate flavor of halibut, and the bright tang of lemon caper sauce.
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