Halibut With Pepitas, Capers, Cherry Tomatoes and Basil
August 15, 2022
2 tablespoons pepitas (pumpkin seeds)
4 6 -ounce halibut fillets
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 cup dry white wine
2 tablespoons unsalted butter
1 1/2 tablespoons capers, drained and rinsed
1/2 cup halved cherry tomatoes (quartered if they're big)
1/4 cup torn fresh basil, plus a handful of small leaves for garnish
Toast the pepitas briefly over low heat in a small, dry skillet. Avoid letting them turn brown. As soon as you can smell them, turn off the heat and transfer the food to a big platter. Place aside.
Set the oven to 400 degrees Fahrenheit.
On both sides of the halibut, season with 1 teaspoon each of salt and pepper. In a sizable skillet with an oven-safe handle, heat the oil over medium-high heat until it shimmers but does not smoke. Place the fillets skin side up in the hot oil and sear for 2 to 3 minutes, or until the fish starts to turn color. After turning the fillets, add the wine, butter, and lemon juice to the pan. Add the capers and tomatoes as soon as the butter starts to foam and simmer for approximately a minute, or until the tomatoes start to release some juices.
For 7 to 10 minutes, or until the fish is well cooked, place the pan in the oven. Transfer the fish to serving dishes after basting with some of the fluids. To the pan juices, add the cup of torn basil, pepitas, and the last teaspoon of salt. Stir until the basil is just beginning to wilt. Serve the fish with the mixture and fresh basil leaves as a garnish.