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Dukkah crusted local halibut with vegetables

Tender halibut is enhanced by a nutty spice blend and local seasonal vegetables.

Chef Jeff Rossman
Terra American Bistro, San Diego

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Ingredients

Dukkah crust
1/3 cup hazelnuts, toasted and finely chopped
1/4 cup toasted sesame seeds
1 tbsp. coriander seeds, toasted and ground
1 tbsp. cumin seeds, toasted and ground
1 tsp. freshly ground black pepper
1/2 tsp. flaked sea salt

Halibut and vegetables
2 lb. halibut or similar whitefish
2 tbsp. canola oil
1 lb. tromboncino squash or zucchini, washed and cut into bite-sized pieces
24 cherry tomatoes, washed and cut in half
1 lb. yellow or green beans, washed and cut into bite-sized pieces
1 tbsp. fresh thyme leaves
2 tbsp. unsalted butter
Salt and pepper, to taste

Instructions

For crust: Mix all ingredients in a small bowl and set aside.

For halibut and vegetables: Preheat oven to 425 degrees. Wet fish slightly with water and press dukkah crust onto fish. In a medium sauté pan on medium-high heat, heat 1 tbsp. canola oil until almost smoking. Place fish in pan (crust-side down) and cook for 60 to 90 seconds or until crust turns a golden brown. Flip over and cook another minute or so, then remove and place on a greased cookie sheet. Repeat with remaining pieces of fish. Place fish in preheated oven for 3 to 4 minutes, depending on thickness; it may need another minute or so. Cook until fish is slightly flaky.

While fish is finishing in the oven, heat remaining 1 tbsp. canola oil in a large sauté pan. Place squash, tomatoes and beans in pan and sauté for 2 minutes or until they have some color and tomatoes have slightly blistered. Add thyme and butter, and season with salt and pepper. Evenly distribute vegetables on 4 plates and top with fish.

Serves 4



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