Halibut with Pepitas, Capers, Cherry Tomatoes and Basil
- Yield 4 servings
- 2 tablespoons pepitas (pumpkin seeds)
- 4 (6-ounce) halibut fillets
- 2 teaspoons kosher salt, divided
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 cup dry white wine
- 2 tablespoons unsalted butter
- 1 1/2 tablespoons capers, drained and rinsed
- 1/2 cup cherry tomatoes, halved
- 1/4 cup torn fresh basil, plus a handful of small leaves for garnish
- In a small, dry skillet over medium-low heat, toast the pepitas lightly. As soon as you begin to smell them, remove the pan from the heat and transfer to a large plate (don’t allow them to brown). Set aside.
- Preheat the oven to 400F.
- Sprinkle the halibut on both sides with pepper and 1 teaspoon of salt. Heat the oil in a large skillet with an ovenproof handle over medium-high heat until it begins to shimmer but is not smoking. Place the fillets skin-side up in the hot oil and sear until the fish begins to turn color, 2 to 3 minutes. Turn the fillets and add the lemon juice, wine and butter to the pan. As soon as the butter melts and becomes foamy, add the capers and tomatoes and simmer until the tomatoes release some juices, about 1 minute.
- Place the pan in the oven until the fish is cooked through, 7 to 10 minutes. Baste the fish with some of the juices and transfer to serving plates. Add the ¼ cup basil, pepitas and the remaining teaspoon of salt to the pan juices and stir until the basil is slightly wilted. Spoon the mixture over the fish, garnish with fresh basil leaves, and serve.
Reprinted with permission from Cat Cora’s Classics With a Twist (Houghton Mifflin Harcort)