Calabaza Halibut Recipe
Recipe information
Make Calabaza Halibut in just 1h . mexican-inspired spiced halibut, crab hash cake, roasted pumpkin and habanero bisque, lime cream, chili-roasted pepitas, cilantro
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Ingredients
General
Mexican-Spiced Halibut
Crab Hash Cake
Roasted Pumpkin Habanero Bisque
Lime Cream
Chili-Roasted Pepitas
Spiced Halibut
1. Prepare the Halibut
Preheat the oven to 375°F (190°C). Season halibut fillets with salt, pepper, ground cumin, paprika, and a pinch of chili powder. Set aside.
2. Sear the Halibut
Heat a skillet over medium-high heat with a drizzle of olive oil. Sear the halibut fillets skin-side down for 2–3 minutes until golden brown. Flip and sear the other side for 1–2 minutes.
3. Finish in Oven
Transfer the seared halibut to a baking dish and finish cooking in the oven for 6–8 minutes, until the fish is cooked through and flakes easily.
Crab Hash Cake
4. Prepare Hash Mixture
In a large bowl, combine cooked and finely diced potatoes, lump crab meat, diced onion, chopped cilantro, minced garlic, salt, pepper, and a squeeze of lime juice.
5. Form and Chill Cakes
Form the mixture into small cakes using your hands or a ring mold. Place the formed cakes on a tray and refrigerate for 15–20 minutes to firm up.
6. Cook Crab Cakes
Heat a nonstick skillet over medium heat with a bit of oil. Cook the crab hash cakes for 3–4 minutes per side, or until golden brown and heated through.
Roasted Pumpkin and Habanero Bisque
7. Roast Pumpkin and Pepper
Peel and cube fresh pumpkin or use pre-cut pieces. Place on a baking sheet with 1 seeded habanero pepper, drizzled with olive oil and seasoned with salt. Roast at 400°F (200°C) for 25–30 minutes until tender and slightly caramelized.
8. Blend Bisque
Add the roasted pumpkin and habanero to a blender with sautéed onions, garlic, chicken or vegetable stock, and a splash of cream. Blend until smooth and creamy.
9. Simmer and Season
Pour the bisque into a saucepan and simmer on low heat for 10–15 minutes. Season with salt, pepper, and a touch of lime juice to balance the heat.
Lime Cream
10. Make Lime Cream
Mix sour cream or Mexican crema with fresh lime juice and a pinch of salt. Stir until smooth and adjust acidity to taste.
Chili-Roasted Pepitas
11. Roast Pepitas
Toss raw pepitas (pumpkin seeds) with chili powder, paprika, salt, and a bit of olive oil. Spread on a baking sheet and roast at 350°F (175°C) for 8–10 minutes until golden and crispy.
Assembly and Garnish
12. Plate the Dish
Spoon a generous portion of the roasted pumpkin and habanero bisque onto the plate. Place a crab hash cake in the center and top with the spiced halibut.
13. Garnish
Drizzle lime cream around the bisque. Sprinkle chili-roasted pepitas over the top and finish with fresh cilantro leaves for garnish.
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