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
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