So I pulled out my trusty Costco cookbooks in order to find something to make out of the halibut in our freezer and the squash from the garden. I came across this and thought it would be perfect. I enjoyed the flavors but found the herb coating on the fish to be a bit much. I was surprised how much I enjoyed the squash.
- 3 tbsp butter
- 1 butternut squash, peeled, seeded and diced
- 4 6oz halibut fillets
- Salt and Pepper
- 1 tbsp chopped fresh sage
- 1 tbsp chopped fresh chives
- 1 tbsp chopped fresh parsley
- 1/4 onion, diced
- 1/2 cup white wine
- 1 bay leaf
- 1/2 cup heavy cream
- 1/4 tsp nutmeg
- 1/2 cup hazelnuts
Preheat over to 350
Place a large saute pan on medium heat. Add 2 tbsp butter, the squash. Cover and cook for 10 minutes stirring occasionally.
Preheat an overproof saute pan over medium-high heat. Season halibut with salt and pepper. Combine herbs and coat one side of the halibut with half the herbs, setting side the rest. Melt 1 tbsp butter in the pan, add halibut herb side down. Cook for 5 minutes until browned.
Flip the fillets and place the pan in the over for 10 minutes, or until the fish is done.
Add onions to the squash and cook, covered for 5 minutes stirring occasionally. When the squash is lightly browned, add wine and bay lead. Cook until the wine is absorbed.
Add cream and nutmeg, cook until thickened. Season with salt and pepper. Toss in reserved herbs.
Serve topped with hazelnuts and enjoy!