Saturday, September 25, 2004


Halibut with Pumpkin Seed Crust

Pumpkin seeds are really versitle, taste great, are high in protien and low in carbs. You can bake with them, sprinkle them on salads, or use them in a simple dish like this. I made this last night with a charred corn and roasted bell pepper salad, wilted spinach and for dessert a Mexican chocolate creme brulee. The fish can also be grilled, if you still have your bbq out.

¾ cup coarsely ground toasted pumpkin seeds
1 tablespoon smoked chili powder
½ teaspoon dried oregano
½ cup plain bread crumbs (panko crumbs work best if you have them)
3 tablespoons vegetable oil
1 teaspoon salt
4 halibut steaks, about 1/4 pound each

Mix together the first 6 ingredients. Rinse the fish under cold water and pat dry. Roll fish in the mixture to coat them completely. Cover and refrigerate for at least 10 minutes.

Heat a large sauté pan over medium high heat, add the filets and cook about 3 –4 minutes per side.

Makes 4 servings


There are only 10 days left to register to vote in most states.
You ARE registered, right? You WILL vote, right?

In California
New York

Comments: Post a Comment

<< Home
Post a Comment

<< Home
... Chefs Blogs

... Click for Beverly Hills, California Forecast

This page is powered by Blogger. Isn't yours?

All of the original words and pictures on this site are copyrighted property. (So there. Nyah.) With that in mind, please ask permission first and give due credit, if you plan on reproducing any part of it. Thanks so much!

2003-2008 COPYRIGHT (C) Fresh Approach Cooking