Tired of the same broiled tilapia and lemon? Give this autumn recipe a try! The subtle sweetness of the squash puree pairs beautifully with the delicate, buttery halibut. Just be careful not to eat the entire yield in one sitting!
- 24 oz halibut
- 1 tbsp olive oil
- 1 onion, diced
- 3 clove garlic, minced
- 3 cup, cubes winter squash
- 1 cup low-sodium chicken broth
- 1 tbsp, ground thyme
- 2 tsp lemon zest
- ½ tsp table salt
- ¼ tsp, ground black pepper
- ¼ cup pumpkin seeds
- Heat your oven to 425 degrees F. Place the halibut on a parchment-paper-lined baking sheet, and season it with salt and black pepper. Bake until the fish is just opaque in the center, about 10-12 minutes.
- Heat oil in a skillet over medium heat. Add the onion, and cook it until it's soft and darkened, about 7 minutes. Stir in the garlic, and heat for another minute. Place the squash, broth, thyme, lemon zest, salt, and black pepper into a pot, and simmer for 1 minute. Combine everything in a blender and blend until smooth.
- Divide the squash sauce among serving plates, and nestle the fish into the sauce. Garnish with pumpkin seeds.