Pepita Crusted Pacific Halibut with Cilantro Serrano Cream

Total Time:
1 hr 17 min
25 min
30 min
22 min

4 servings

  • 4 (6-ounce) portions halibut fillets, skin removed
  • 1 1/2 teaspoons freshly cracked black pepper
  • 1 1/2 teaspoons sea salt
  • 1/2 cup all-purpose flour
  • 2 eggs, lightly beaten
  • 1 cup pepitas
  • 1/4 cup canola oil
  • Cilantro Serrano Cream, recipe follows
  • Cilantro Serrano Cream:
  • 2 tablespoons unsalted butter
  • 1/4 cup minced shallot
  • 1 teaspoon seeded, minced serrano pepper
  • 1 cup half-and-half
  • 1 cup roughly chopped cilantro leaves
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon sea salt
Watch how to make this recipe.
  • Season all sides of the halibut with the 1 teaspoon of salt and 1 teaspoon of pepper. In a shallow dish, combine the flour and the remaining salt and pepper. In a second shallow dish add the eggs. Add the pepitas to a third shallow dish. Roll a halibut fillet in the flour, shaking off the excess. Dip just 1 side of the fillet in the beaten eggs, then into the pepitas, pressing gently for even coverage. Set on a plate, seed side up, and repeat with remaining halibut. Cover loosely and refrigerate for 15 minutes.

  • While the fish is resting, prepare the cilantro cream.

  • Preheat the oven to 300 degrees F.

  • Heat a nonstick skillet over medium-high heat and add the canola oil. When the oil is hot add the fish, pepita side down, and cook until golden, about 2 minutes. Flip over, then gently transfer them to a baking sheet fitted with a rack. Bake in the oven until the internal temperature of 145 degrees F registers on an instant-read thermometer, about 6 to 7 minutes. Arrange on serving plates, topped with the cilantro cream and serve.

Cilantro Serrano Cream:
  • Melt the butter in a small saucepan over medium-high heat. Add the shallot and serrano pepper and saute for 1 minute. Add the half-and-half and cilantro and bring to a low simmer. Stir frequently until reduced by half, about 6 to 8 minutes. Remove from the heat, stir in the lime juice and salt and blend with a stick blender until smooth, Keep warm, or reheat gently before serving.

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