Grilled Halibut with Pumpkin Puree and Sage Brown Butter

Instructions

1. 1

   Heat 2 tablespoons of butter in a saucepan over medium heat. Add minced shallots and cook for 2-3 minutes until softened and fragrant.

   Tip: Don't brown the shallots; keep them pale for a delicate flavor.

2. 2

   Stir in the pumpkin puree and vegetable broth, combining well. Simmer gently for 5 minutes, stirring occasionally.

   Tip: The mixture should be smooth and pourable, not too thick.

3. 3

   Remove from heat and whisk in the heavy cream and ground nutmeg. Season with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Keep warm on low heat.

4. 4

   Pat halibut fillets dry with paper towels and brush both sides lightly with olive oil. Season with remaining salt and pepper.

   Tip: Drying the fish ensures a better sear and prevents sticking on the grill.

5. 5

   Preheat grill to medium-high heat (about 400°F). Place halibut skin-side up on the grill and cook for 4-5 minutes without moving.

   Tip: Let the fish develop a light crust before flipping.

6. 6

   Carefully flip the fillets and cook for another 3-4 minutes until the flesh is opaque and flakes easily with a fork.

   Tip: Halibut cooks quickly; avoid overcooking to keep it moist and tender.

7. 7

   While the fish finishes cooking, melt the remaining 4 tablespoons of butter in a small skillet over medium heat. Add sage leaves and cook for 2-3 minutes until the butter turns golden brown and the leaves crisp up.

   Tip: Swirl the pan occasionally to ensure even browning and prevent burning.

8. 8

   Divide the warm pumpkin puree among four serving plates. Top each with a grilled halibut fillet, skin-side up.

9. 9

   Drizzle the sage brown butter over each fillet and arrange 3-4 crispy sage leaves on top. Serve immediately with lemon wedges on the side.

   Tip: The warm brown butter will continue to cook the top of the fish slightly, ensuring perfect doneness throughout.