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1
Season all sides of the halibut with the 1 teaspoon of salt and 1 teaspoon of pepper.
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2
In a shallow dish, combine the flour and the remaining salt and pepper.
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3
In a second shallow dish add the eggs.
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4
Add the pepitas to a third shallow dish.
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5
Roll a halibut fillet in the flour, shaking off the excess.
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6
Dip just 1 side of the fillet in the beaten eggs, then into the pepitas, pressing gently for even coverage.
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7
Set on a plate, seed side up, and repeat with remaining halibut.
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8
Cover loosely and refrigerate for 15 minutes.
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9
While the fish is resting, prepare the cilantro cream.
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10
Preheat the oven to 300 degrees F.
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11
Heat a nonstick skillet over medium-high heat and add the canola oil.
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12
When the oil is hot add the fish, pepita side down, and cook until golden, about 2 minutes.
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13
Flip over, then gently transfer them to a baking sheet fitted with a rack.
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14
Bake in the oven until the internal temperature of 145 degrees F registers on an instant-read thermometer, about 6 to 7 minutes.
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15
Arrange on serving plates, topped with the cilantro cream and serve.
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16
Melt the butter in a small saucepan over medium-high heat.
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17
Add the shallot and serrano pepper and saute for 1 minute.
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18
Add the half-and-half and cilantro and bring to a low simmer.
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19
Stir frequently until reduced by half, about 6 to 8 minutes.
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20
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.
