Halibut with Pepitas, Capers, Cherry Tomatoes, and Basil Recipe

Name: Halibut with Pepitas, Capers, Cherry Tomatoes, and Basil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons pepitas (pumpkin seeds); 4 6 -ounce halibut fillets; 2 teaspoons kosher salt; 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 halved cherry tomatoes (quartered if they're big); 1/4 cup torn fresh basil, plus a handful of small leaves for garnish

Servings: persons

2 tablespoons pepitas (pumpkin seeds)
4 6 -ounce halibut fillets
2 teaspoons kosher salt
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 halved cherry tomatoes (quartered if they're big)
1/4 cup torn fresh basil, plus a handful of small leaves for garnish

1
In a small, dry skillet over medium-low heat, toast the pepitas lightly.
2
Don't allow them to brown.
3
As soon as you begin to smell them, remove the pan from the heat and transfer to a large plate.
4
Set aside.
5
Preheat the oven to 400 degrees F.
6
Sprinkle the halibut on both sides with 1 teaspoon of the salt and the pepper.
7
Heat the oil in a large skillet with an ovenproof handle over medium-high heat until it begins to shimmer but is not smoking.
8
Place the fillets skin side up in the hot oil and sear until the fish begins to turn color, 2 to 3 minutes.
9
Turn the fillets and add the lemon juice, wine, and butter to the pan.
10
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.
11
Place the pan in the oven until the fish is cooked through, 7 to 10 minutes.
12
Baste the fish with some of the juices and transfer to serving plates.
13
Add the cup torn basil, pepitas, and the remaining teaspoon of salt to the pan juices and stir until the basil is slightly wilted.
14
Spoon the mixture over the fish, garnish with fresh basil leaves, and serve.

128

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons pepitas (pumpkin seeds), 4 6 -ounce halibut fillets, 2 teaspoons kosher salt, 1/2 teaspoon freshly ground black pepper, and more.

Yes, Halibut with Pepitas, Capers, Cherry Tomatoes, and Basil falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Halibut with Pepitas, Capers, Cherry Tomatoes, and Basil

How did you like this recipe?

Frequently Asked Questions