Pan-roasted Halibut With Butternut Squash, Toasted Hazelnuts

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 3 tablespoons butter, divided
• 1 butternut squash, peeled, seeded, and diced
• 4 (6 ounce) halibut fillets
• salt and pepper
• 1 tablespoon fresh sage, chopped
• 1 tablespoon chives, chopped
• 1 tablespoon fresh parsley, chopped
• 1/4 onion, chopped
• 1/2 cup wine
• 1 bay leaf
• 1/2 cup heavy cream
• 1/4 teaspoon nutmeg, grated
• 1/2 cup hazelnuts, toasted

Recipe

• 1 preheat oven to 350 degrees.
• 2 place a large saute pan on medium heat and add 2 tbs butter to melt.
• 3 add squash to the pan, cover and cook for about 10 minutes stirring occasionally.
• 4 preheat an ovenproof saute pan over medium high heat.
• 5 season the halibut with salt and pepper.
• 6 combine the herbs and coat one side of the fillets with half of the mixture setting aside the rest.
• 7 melt the final tbs butter in the pan and add halibut fillets, herb side down.
• 8 cook for 5 minutes or until browned, and then turn and place the pan in the oven for 10 minutes or until fish is cooked through.
• 9 add onion to the squash and cook covered for another 5 minutes, stirring occasionally.
• 10 when squash is lightly browned, add wine and bay leaf and cook until the wine is absorbed.
• 11 add the heavy cream and the nutmeg, cook until thickened and season with salt and pepper, toss in the reserved herbs.
• 12 spoon squash onto 4 places and top with halibut and hazelnuts.