Spicy Crusted Halibut with Yogurt Sauce
Delicate halibut fillet crusted with a vibrant blend of warm spices and gently roasted to flaky perfection. Finished with a cool, creamy yogurt sauce that balances the lively heat, this elegant dish delivers layers of savory spice, citrus brightness, and refreshing richness in every bite.
Ingredients
- Fish ·
- Herbie's Catch of the Day Seasoning · 1 tablespoon
- Herbies Cumin Seed, whole · 1 teaspoon
- Herbies Celery Seed, whole · 1/2 teaspoon
- Herbies Coriander Seed, whole · 2 teaspoons
- Butternut, peeled, seeded, cut into 1 inch cubes · 4 cups
- Skinless Halibut filets · 1.5 pound
- Williamson Wines Extra Virgin Olive Oil · 1 tablespoon
- Butter · 2 ounces
- Herbies Pepper Black Asta, ground · 1 teaspoon
- Salt to taste ·
- Yoghurt Sauce ·
- Greek style natural yogurt · 1 cup
- Herbie's Green Spearmint · 1 tablespoon
- Cilantro, chopped · 2 tablespoons
Instructions
The halibut is coated in warm spices and quickly seared for color before finishing in the oven to stay moist and flaky. A cooling yogurt sauce with cilantro and spearmint balances the spice, while tender pumpkin picks up the flavorful pan drippings for warmth and richness
- Pre heat the oven to 375 degrees
- In a medium bowl, combine the yogurt, cilantro, Herbie's Spearmint, salt and pepper to taste. Reserve.
- Make sure the Butternut squash or pumpkin is peeled, seeded, cut into 1 inch cubes.
- Cook the pumpkin in a saucepan of salted boiling water over high heat for 5 to 7 minutes or until just tender, but still firm.
- Meanwhile, combine all of the spices and sprinkle over both sides of the fish pressing into the flesh with your fingers.
- Melt the butter and Williamson Wines Extra Virgin Olive Oil in a large frying pan over medium high heat until the butter starts to bubble. Sear the fish for about two minutes each side (more if it’s very thick) then transfer to a baking sheet lined with parchment paper and bake in the oven for about 4 minutes until the fish is cooked through and flaky.
- Drain the pumpkin and add back into the frying pan you used to cook the fish in. Give a few good tosses so that it becomes coated in the residual spices in the pan.
- Sprinkle the pumpkin with salt and pepper and its ready to serve.
Jenny's Tip: - Plate spiced halibut alongside the warm pumpkin, finishing with a generous spoon of the mint-cilantro yogurt sauce either beneath or beside the fish to preserve crust texture.
Captivate
Captivate, from the second Chardonnay vineyard of the Home Ranch Estate is Bill's focus on a New World-style Chardonnay with the perfect balance of fruit and acid.
Caress Cuvée Blanc
Caress Cuvée Blanc, as blended by Bill, is a White Châteauneuf-du-Pape, with a magnificent nose and delicious full mouth feel - an incredible breadth and depth of aroma and taste.
Chantilly
Chantilly, from the second Chardonnay vineyard of the Home Ranch Estate is Bill's focus on the light gold colored old-world Chablis wines.
Frisky Riesling
Frisky by nature, a dry Riesling in the traditional style of Alsace or Clare Valley.
Relish Roussanne
Relish is a limited production single-varietal Roussanne wine from a single vineyard.
Catch of the Day
This delicious blend to dust over fish fillets or peeled prawns and shallow-fry or barbecue.
Celery Seed, whole
Celery seeds are small, pale-khaki seeds with a strong bitter taste that lifts the flavor of foods.
Coriander Leaf ~ Cilantro
Widely used in Mexican, Caribbean and Asian cooking, Cilantro leaves look a bit like flat Italian parsley. It is actually the leaves (and stems) of the Coriander plant.
Coriander Seed, whole Australian 25g
Coriander leaves have a distinct, clean, appetizing taste which is most often associated with Thai and other Asian cooking.
Cumin Seed, whole 45g
Whole Cumin seeds are delicious when dry-roasted in a pan and added to Indian dishes.
