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Five Spice Halibut with Butternut Squash Purée

Five Spice Halibut with Butternut Squash Pureé

I’m having a bit of a love affair with Five Spice powder right now. Last week I made a Five Spice Halibut Taco recipe that had my family giddy with food love. This week I wanted to incorporate seasonal ingredients so this Five Spice Halibut with Butternut Squash Purée was born.

Five Spice powder is a combination of cinnamon, star anise, cloves, fennel and black pepper that play beautifully together and create the most delicious fragrance. I’ve found that some brands substitute black pepper with white pepper. After trying sever blends, I’ve determined that I like five spice powder best with a subtle hint of  black pepper.

My favorite bottled brand you ask? I adore Spiceology brand of spices (side note: I’m not being paid to say this, I really do love this brand). Hands down, Spiceology is the best tasting and best consistent quality spices I’ve ever used. And now I can find some of their spices in bulk at my local market.

This Five Spice Halibut with Butternut Squash Purée recipe is subtly fragrant, a smidgen sweet, beautifully savory and looks like fall on a plate. It makes the loveliest meal when served with shaved Brussels sprouts that have been sautéed with green onion and bacon. Ok, how enticing does that sound?

I originally played around with the butternut squash purée, adding coconut milk rather than butter. But in the end, I decided simplicity was best. Adding butter to the squash kept the flavor profile earthy yet only slightly sweet. It allowed the five spice powder and the halibut to shine. And then complimented by the robust flavors of the Brussels sprouts and bacon – making a gorgeous blend of flavors.

Fresh, fairly simple and completely delicious, this pretty little recipe will delight the palate and enchant your senses. Not too mention, impress your family and friends.

Delicious Wishes and Loads of Love,

Karista

Five Spice Halibut with Butternut Squash Purée
Rate this recipe
6 ratings

Category: main dish

Cuisine: Pacific Northwest

4

Five Spice Halibut with Butternut Squash Purée

Ingredients

    For the Halibut
  • 1 1/2 lbs halibut or any firm, mild flavored white fish such as cod or true cod, cut into 4 pieces
  • 1 tablespoon extra virgin olive oil
  • Pinch of Salt
  • 2-3 teaspoons Five Spice Powder
    For the Butternut Squash
  • 1 small to medium butternut squash, halved and seeds scraped out
  • 1 tablespoon extra virgin olive oil
  • Pinch of salt and pepper
  • 2 tablespoons butter, melted
    For the Brussels Sprouts
  • 1 pound Brussels Sprouts shaved or thinly sliced
  • 4-6 slices bacon, diced
  • 1/2 cup sliced green onions
  • Squeeze of lemon, about one teaspoon
  • Salt and pepper to taste

Instructions

    For the Butternut Squash Purée
  1. Pre-heat the oven to 400F.
  2. Brush the inside of the butternut squash with extra virgin olive oil. Place both halves flesh side down in a baking dish. Add about 1 inch of water to the bottom of the dish. Place it in the oven and bake for about 45 minutes to one hour depending on the size of the squash. When the squash is done, let it cool. the remove the soft flesh and place it in either a food processor or a blender. Blend until the squash is nicely pureed. Stir in the melted butter and season to taste with salt and pepper. Reserve until needed.
    For the Brussels Sprouts
  1. In a saute pan or skillet over medium heat, add the diced bacon. Let the bacon cook until it's mostly crisp and then remove the bacon with a slotted spoon to a plate. Leave about one tablespoon of the bacon drippings in the pan and place it back over medium heat. When the bacon drippings are hot, add the shaved Brussels Sprouts and green onions. Sauté just until the sprouts are slightly wilted and then take the pan off the heat. Stir in the cooked bacon and then add a squeeze of lemon and taste for salt and pepper.
    For the Halibut
  1. Pre-heat the oven to 350F.
  2. Place the fish on a parchment lined baking sheet. Brush the fish with the extra virgin olive oil and then season lightly with salt. Then rub the five spice powder on each slice of fish. Place the baking sheet in the oven and cook for about 8-10 minutes, or until the fish is done. Halibut should be cooked for about 8-10 minutes for every inch of thickness.
    To Plate the Fish
  1. Using a dinner plate or medium flat bottom bowl, dollop about 1/2 cup of the butternut squash purée in the center of the dish. Place the fish on top of the puree and then add the bacon/sprouts around the squash purée and fish. Garnish with thinly sliced green onion or chopped fresh parsley and serve.
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