Halibut with Pepitas, Capers, Cherry Tomatoes, and Basil

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I did not enjoy this at all, the smell and taste of butter was overwhelming. Halibut is very bland to begin with... and this recipe did not change that fact at all. The cherry tomatoes were the best part of it unfortunately.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is an incredibly fragrant dish, and the halibut turns out juicy and melt-in-mouth. May not need to be said, but the tomatoes must be very red and ripe to stand up to the acidity of the capers, lemon, and wine. Within 30 minutes, I had a most healthy and yummy dinner on the plate. It looks spectacular, too.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I am a fan of food. I love Cat, Gordon Ramsay and all the reality cooking shows of the world. Recently, on MasterChef, Cat introduced a similar dish but better. I was so hungry for this dish that I challenged myself to make it at home. I got the filet Halibut, capers soaked in vinegar, cherry tomatoes, shallot, bag of frozen sweet kernels of corn, bag of baby spinach, butter, evoo, heavy cream, a lime, garlic powder, sea salt, black pepper, and old bay season. As seen on MasterChef by Cat (but not exactly I prepped my food, started by adding corn to saucepan w/butter, evoo, garlic, salt&pep then let it simmer, I used some of the corn for the cream sauce: I didnt have a blender to puree the corn so I used the heavy end of a beer glass and smashed the hell out of the corn then added the heavy cream to it, w/fire on low, I whisked the cream adding lime juice, tbs butter and evoo. Once the cream was light, frothy, pastel creme yellow, tasted sweet of corn with a hint of tart, I strained the cream, separating the corn. To keep the cream hot and not curdeling, I place the bowl on top of a slow boiling pt of water while I pan seard the halibut. Then I mixed the capers, little evoo, with some corn, cherry tomatoe halves, raw baby spinach leaves and sliced shallots. Plated the sauce first, lay the halibut in the sauce and decoratively laid the garnish on top (capers, spinach, corn, etc. It was a delish version of my Cat Cora inspired dish. My Halibut was perfect following Chef Ramsays instructions.