Pacific Halibut Recipe

Preheat oven to 425°F (220°C). Toss the halved fingerling potatoes with 1 tbsp olive oil, smashed garlic cloves, thyme sprigs, 1/2 tsp kosher salt and 1/4 tsp black pepper on a rimmed baking sheet, cut side down. Roast until tender and golden, about 20–25 minutes depending on size. Remove garlic and thyme sprigs after roasting. Keep warm.

If using fresh squash

Steam or roast 14 oz diced butternut squash until very tender (about 20–25 minutes). Puree in a blender or food processor with a splash of stock until smooth. Alternatively use a 15 oz can or jar of puree and skip this step.

In a medium skillet over medium heat, melt 1 tbsp unsalted butter with 1 tsp extra-virgin olive oil. Add the minced shallot and sauté until translucent, 2–3 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Add 1/2 cup vegetable or low-sodium chicken stock and bring to a gentle simmer. Stir in the squash puree and whisk to combine. Simmer gently for 4–6 minutes to meld flavors and reduce slightly.

Stir in 1/4 cup heavy cream, 1/8 tsp freshly grated nutmeg, 1/2 tsp salt, 1/4 tsp black pepper and 1/2 tsp lemon zest. Taste and adjust seasoning. If the sauce is too thick, add more stock by 1–2 tbsp increments to reach a velvety, pourable consistency. Keep warm on the lowest heat setting, stirring occasionally.

Pat halibut fillets dry with paper towels. Season both sides with 1 tsp kosher salt and 1 tsp black pepper. Lightly dust both sides with the 3 tbs flour, shaking off excess.

Pat shrimp dry and season lightly with a pinch of salt and pepper.

Heat a large skillet (preferably stainless steel or cast iron) over medium-high heat until hot. Add 1–2 tbsp neutral oil and swirl to coat. When oil shimmers, add the halibut fillets. Sear without moving for 3–4 minutes until a golden crust forms. Carefully flip and add 1 tbsp unsalted butter to the pan; baste the fillets with the melted butter for another 2–3 minutes, or until the internal temperature reaches 130–135°F (54–57°C) for medium doneness. Transfer halibut to a warm plate and tent loosely with foil to rest for 3–4 minutes.

In the same skillet over medium heat, add another 1 tsp oil if needed. Add the shrimp in a single layer and cook 1.5–2 minutes per side until opaque and just cooked through. Remove shrimp and keep warm. If the pan is browned, deglaze with 2 tbsp white wine or 1–2 tbsp stock, scraping up fond; reduce briefly and stir into the butternut sauce or spoon over shrimp for flavor.

Finish shrimp and halibut by adding 1 tbsp butter and 1 tbsp lemon juice to the pan fond (optional) and spooning pan juices over the seafood.

Spoon a generous pool of warm butternut squash sauce onto each plate. Arrange a portion of roasted fingerling potatoes beside the sauce.

Place one halibut fillet on each plate atop or beside the sauce. Fan 4 shrimp around or over the fish. Spoon any remaining pan juices over the fish and shrimp.

Garnish with chopped parsley, a sprinkle of snipped chives and microgreens or baby arugula if using. Serve immediately with lemon wedges on the side.