Seared Halibut with Apple Pumpkin Puree 

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 2 servings
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5 large Brussels sprouts, halved and thinly sliced

1/2 small red-skinned apple, cored and thinly sliced

1 tablespoon red wine vinegar 

Juice of 1/2 a lemon (about 1 tablespoon)

3 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper 

2 ounces lump crabmeat

1/2 cup unsweetened applesauce

1/2 cup canned pure pumpkin puree

4 tablespoons unsalted butter, cold

1/2 ounce orange chocolate bar, cold, finely grated

Two 6-ounce skinless halibut fillets 


  1. Combine the Brussels sprouts, apples, vinegar, lemon juice, 1 tablespoon of the oil and some salt and pepper in a medium bowl. Toss to combine, and then fold in the crabmeat.
  2. Combine the applesauce, pumpkin, 1/4 cup water and 2 tablespoons of the butter in a small saucepan. Cook over medium heat, whisking occasionally, until the butter has melted and the sauce is smooth and starting to simmer, about 5 minutes. Turn off the heat and whisk in the chocolate until melted. Season with salt and pepper. Cover with a lid to keep warm.   
  3. Sprinkle the halibut liberally on all sides with salt and pepper. Heat a medium cast-iron pan or nonstick skillet between medium and medium-high heat. When the pan is hot, add the remaining 2 tablespoons oil and swirl the pan to coat. Add the halibut top-side-down and cook until browned, 3 to 5 minutes. Carefully flip the fish. Add the remaining 2 tablespoons butter to the pan and cook until the other side is browned and the fish is just cooked through, tilting the pan and basting the fish with the butter, 3 to 5 minutes. Transfer to a plate.  
  4. To serve, spoon some of the sauce onto 2 serving plates. Spoon the slaw to one side of the plate and the fish on the other side. Serve immediately.  
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