Pumpkin Seed and Crab Crusted Halibut
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Pumpkin Seed and Crab Crusted Halibut
Category
Seafood
Ingredients
- 6 halibut fillets, 6-8 ounces, skinless and boneless
- salt and pepper
- flour for dredging
- 2 eggs
- Drizzle Fustini's Persian Lime olive oil
- 4-5 tablespoons Fustini's Medium SELECT olive oil
- fresh cilantro, garnish
- 1/2 cup pumpkin seeds
- 2 jalapenos, roasted, peeled, seeded, chopped
- 4 garlic cloves, roasted
- pinch salt
- 1/8 teaspoon ground cumin
- freshly ground black pepper
- 1/4 cup crab meat
- 2 tablespoons cilantro, chopped
- 1-2 tablespoon Fustini's Medium SEECT olive oil
- 1 cup heavy cream
- 1 poblano, roasted, seeded, chopped
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon fresh parsley, chopped
- 1/2 tablespoon fresh chive, chopped
- pinch salt
Ingredients
Pumpkin Seed and Crab Crust
Roasted Poblano Cream
Directions
- Preheat oven to 350 degrees. Season the halibut with salt and pepper and dredge in flour. Whisk the eggs and Persian Lime oil together. Dip one side of the halibut in the eggs and then press the crust onto that side and place crust side up on the plate. Heat olive oil in a large ovenproof skillet over medium heat and add halibut, crust side up. Baste the halibut over and over many times and place it into the oven. Bake until crust is brown and halibut is cooked through - 10 to 12 minutes. Serve with Roasted Poblano Cream and chopped cilantro.
- Place pumpkin seeds roasted jalapeno and garlic, salt, cumin and pepper in a food processor and pulse several times to make a loose paste. Fold in the crab, cilantro and enough oil to bind.
- Place cream in a pot and bring to simmer over low heat. Cook until thickened slightly and add roasted Poblano. Bring to simmer then remove from heat and pour into a blender along with the rest of the ingredients. Pulse to puree and use immediately.