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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