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Seared Halibut with Acorn Squash & Sage Chimichurri


  • 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



  • 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


  1. Preheat oven to 375f
  2. 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.
  3. In a blender add all the chimichurri ingredients and blend. Add a splash of water to get your preferred consistency. Set aside.
  4. 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.
  5. 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.
  6. Place the acorn squash puree on the plate, followed by the halibut, and top with the chimichurri.
  7. Enjoy!
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