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  • Pan-Roasted Halibut With Pumpkin Puree & Mint Pesto

    Pan-Roasted Halibut With Pumpkin Puree & Mint Pesto

    Serves 6


    What You’ll Need:

    A Cast Iron Pan

    A Pot With Cover (About A 4-Quart)

    A Colander

    A Potato Masher, Immersion Mixer Or Hand Mixer


    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


    Pumpkin Puree Ingredients:

    6 Cups Pumpkin, Peeled & Diced

    2 Tbsp Walnut Oil

    1 + 1/2 Tsp Sea Salt, Split

    1/4 Tsp White Pepper

    Pinch Nutmeg


    Mint Pesto Ingredients:

    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


    How To Put It Together:

    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!


    Nina’s Tasty Tips:

    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

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