A Cast Iron Pan
A Pot With Cover (About A 4-Quart)
A Colander
A Potato Masher, Immersion Mixer Or Hand Mixer
Tongs
Food Processor
A Medium-Sized Bowl
Plastic Wrap
An Ice Cream Scoop
6 Dinner Plates
6 (6 Ounce) Pieces of Halibut Fillet, Skinned
1 Tbsp Olive Oil
6 Cups Pumpkin, Peeled & Diced
2 Tbsp Walnut Oil
1 + 1/2 Tsp Sea Salt, Split
1/4 Tsp White Pepper
Pinch Nutmeg
1/2 Cup Fresh Basil, Roughly Chopped & Packed
1/2 Cup Fresh Mint, Roughly Chopped & Packed
2 Tsp Garlic, Minced
1/4 Cup Walnuts
1/4 Cup Walnut Oil
1/4 Cup + 2 Tbsp Organic Vegetable Broth
1/2 Tsp Sea Salt
Shakes Of Hot Sauce To Personal Taste
Mint Sprigs For Garnish
1) In the small bowl of the food processor, add the basil, mint, minced garlic and walnuts; process until the mixture is the consistency of breadcrumbs. With the processor running, slowly pour in the walnut oil, then the veggie broth. Season the pesto with half a teaspoon sea salt and hot sauce to personal taste. Feel free to really kick the flavor up with hot sauce if you enjoy heat. The heat with the mint is a yummy sensation. Scrape down the sides of the bowl; process one more time. Transfer the pesto to a medium bowl; set it aside for now.
2) Preheat your oven to 400 degrees Fahrenheit. Fill a pot just over halfway with water. Add 1 teaspoon sea salt to the water; bring it to a boil over high heat. Add the cubed pumpkin; cook until soft when pricked with a fork, about 12 – 15 minutes. Drain the pumpkin in a colander; return it to the same pot. Puree or mash the pumpkin until smooth; add the walnut oil, the additional half teaspoon of sea salt, white pepper and nutmeg. Give the pumpkin one last whip. Cover the pot to keep it warm while you cook you fish.
3) Preheat a cast iron pan over medium heat. You will know that your pan is ready when you Place your hand about 1-inch above the pan’s surface and feel heat radiating from pan. Add the olive oil; swirl it around the pan. Place the halibut in the pan, you will hear a sizzle; that what you want. Allow the fish to brown; you will know that it’s ready to turn when it loosens from the pan. Turn the halibut; place the pan in the center the oven for about 7 minutes, or until the fish just flakes at the top when pricked with a fork. Cooking time will vary with the thickness of the filets.
4) Remove the pan from the oven. Arrange your dinner plates, pumpkin puree and mint pesto nearby. Using an ice cream scoop, divide the pumpkin puree between the 6 plates, placing the puree in the center of each plate and spreading it out a bit with the back of the scoop, so that it’s just larger than your filet. Place the halibut filet on top of the pumpkin puree. Portion about two tablespoons of mint pesto in atop the fish.
5) Serve and enjoy!
Cubed pumpkin can be found in the produce department of most supermarkets. Butternut squash (or any winter squash) is a nice replacement.
• 352 Calories
• 37 grams of Protein
• 9 grams of Total Carbohydrates
• 2 grams of Sugar
• 1 grams of Fiber
• 19 grams of Total Fat
• 2 gram of Saturated Fat
• 0 grams of Trans Fat
• 54 mg of Cholesterol
• 511 mg of Sodium
• 181% RDA Vitamin A
• 89% RDA Selenium
• 53% RDA Niacin
• 45% RDA Phosphorus
• 41% RDA Magnesium
• 35% RDA Vitamin B6
• 34% RDA Potassium
• 33% RDA Vitamin B12
• 21% RDA Sodium
• 20% RDA Vitamin C
• 20% RDA Manganese
• 16% RDA Riboflavin
• 15% RDA Iron
• 14% RDA Vitamin K
• 14% RDA Vitamin E
• 14% RDA Copper
• 12% RDA Thiamin
• 12% RDA Folate
• 12% RDA Calcium
• Glycemic load: 3
• Total Omega 3 Fatty Acids: 2305
Brief mention: “Results vary. This is not medical advice. Always consult your physician before making significant changes to your diet or exercise regimen.”
