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Pan-Roasted Halibut with Butternut Squash and Hazelnuts October 30, 2013

Filed under: Uncategorized — kariryerson @ 12:00 am

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.

Ingredients:

  • 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

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Directions:

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.

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Flip the fillets and place the pan in the over for 10 minutes, or until the fish is done.

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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.

 

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Add cream and nutmeg, cook until thickened. Season with salt and pepper. Toss in reserved herbs.

Serve topped with hazelnuts and enjoy!

 

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