Seared Halibut with Acorn Squash & Sage Chimichurri
Ingredients:
- 1.3 pound of Halibut (about 3 serving pieces)
- 1 large Acorn Squash
- 1 tablespoon avocado oil
- pinch of salt
- 1 teaspoon garlic powder
- 1 tablespoon coconut oil
Chimichurri:
- 1 bunch of fresh parsley
- 1 bunch of fresh sage
- 2 garlic cloves
- 3 tablespoons of olive oil
- 2 tablespoons white wine vinegar
- 2 thai chilis (or 1 teaspoon red chili flakes)
- 1/2 a white or purple onion
- pinch of salt
- splash of water
- Preheat oven to 375f
- Cut and seed your acorn squash. Cut your acorn squash into stripes. Place on a cooking sheet, drizzle avocado oil, slat, and garlic powder and mix with your hands. Bake for 40 minutes.
- In a blender add all the chimichurri ingredients and blend. Add a splash of water to get your preferred consistency. Set aside.
- Place a medium sized pan over medium heat. Let heat up for one minute. Add coconut oil and let it melt. Lay your halibut steaks on the pan. Sear and cover with a lid for 2.5 minutes. Flip the halibut steak, sear it and cover with a lid for another 2.5 minutes. Turn the heat off and eave the lid on.
- Peel or chop all the skin off the acorn squash and throw into a blender. Add water or olive oil to get your preferred consistency. Salt and pepper to taste.
- Place the acorn squash puree on the plate, followed by the halibut, and top with the chimichurri.
- Enjoy!
Create With Kendra
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