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| Recipe Name | Grilled Halibut with Jamaican Spice-Pumpkin Seed Crust |
| Description | Serves 4-6 |
| content | ½ cup pumpkin seeds
1 tsp each: oregano, thyme and basil
¼ cup cilantro, fresh
1 tsp chipotle powder (or more to taste)
Pinch each: ground clove and cinnamon
1/3 cup or more olive oil
Juice and zest of 1 lime
Salt and pepper to taste
2 – 2 ½ pound halibut filets
Preheat oven to 400 degrees F. Place the pumpkin seeds, herbs, cilantro, chipotle, spices, olive oil, lime juice and zest, salt and pepper in a food processor. Process coarsely. Add a little more olive oil if the consistency is a bit thick. Taste for a nice balance of spice and salt and adjust the seasoning. Spread the mixture generously on top of the halibut filet. (You may cook immediately, or refrigerate for up to 6 hours).
Place the filet, skin side down on a baking sheet and roast for 12-20 minutes or until the halibut is just opaque through. To check for doneness, slip a small knife into the center and pull apart the layers. If the flesh has become mostly opaque, the fish is done. It’s also very efficient to use an instant read thermometer here. The interior temperature should be 145 degrees F. (Do not overcook the fish). Garnish with limes and cilantro sprigs. |
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