Pumpkinseed Crusted Halibut with Lemon CousCous and Adobo Sauce

~ Four Fervings ~

Fish

1-1/2-2 lbs fresh halibut

¾ cup white wine or pure water

2 T Canola oil

1 cup ground pumpkin seeds (see "TIps & Techniques") with 1 tsp salt and cumin

• Preheat oven to 400 degrees

• Heat grill one hour in advance to insure that the fish doesn’t stick

• Mark one side of the fish on the grill, remove

• Place all fish grilled side up in baking pan and pour in white wine

• Sprinkle fish with ground pumpkin seed mixture

• Roast for 10 minutes

Lemon CousCous

1 cup CousCous

1 cup Water

¼ cup freshly squeezed lemon juice

3 T extra virgin olive oil

salt to taste

• Boil water, add cous cous and remove from heat

• While cooling add olive oil, lemon and salt to taste

• Fluff with a fork

• Set aside

Greens

3 cups organic greens

¼ cup balsamic vinegar

1/3 cup extra virgin olive oil

salt to taste

• Whisk olive oil and balsamic vinegar together and season to taste. 

• Toss with greens.

To serve

• Spoon a ring of CousCous and greens onto serving plate.

• Lay fish on top, and drizzle with Adobo sauce.

©Tarbell’s 1997

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