Halibut with Caviar Sauce & Roasted Squash — Recipe and Video
Halibut with Caviar Sauce Video
The home version below pairs halibut with roasted squash and a cream sauce finished with caviar or salmon roe. The quantities are a written adaptation, not a verified transcript of the video.
Choose Your Fish
Use plain fresh halibut fillet portions or frozen halibut fillets thawed according to the package, including any vacuum-packaging instructions. The recipe quantities are not retail package sizes. Fresh fish ships chilled with gel ice via UPS Overnight; frozen fish ships with dry ice.
Whole halibut is head-off and gutted and may arrive in large sections. Prepare fillets first. Steaks and cheeks need timing suited to their cut.
Products You May Like
Ingredients for Four
- 4 halibut fillet portions, about 6 oz each, checked for bones
- 1 tbsp neutral oil and 1 tbsp butter for the fish
- Salt and pepper to taste
- 1½ lb peeled, seeded squash, cut into approximately ¾-inch cubes
- 1 tbsp olive oil and a pinch of nutmeg for the squash
Sauce
- 1 small shallot, finely chopped
- 1 tsp neutral oil
- ¼ cup dry white wine
- ½ cup heavy cream
- 2 tbsp cold unsalted butter, cubed
- 2 tbsp caviar or salmon roe
- Lemon juice and white pepper to taste
Method
- Heat the oven to 400°F. Toss squash with olive oil, nutmeg, salt and pepper. Spread on a tray and roast until tender, checking after about 25 minutes and turning during cooking.
- Soften the shallot in 1 tsp oil in a saucepan. Add wine and simmer until only a small amount remains. Add cream and simmer gently until it lightly coats a spoon.
- Remove the sauce from heat and whisk in the cold butter. Keep the caviar refrigerated until finishing.
- Pat fish dry and season lightly. Heat 1 tbsp oil in a skillet over medium-high heat. Brown the first side, turn carefully and reduce heat as needed. Add 1 tbsp butter near the end. Continue until the thickest part reaches 145°F.
- Remove the sauce from heat before gently folding in the caviar or roe. Taste before adding salt, then adjust lemon and white pepper. Serve promptly over the fish and squash.
Keep the sauce below a boil after adding the roe to help preserve its texture. Check the caviar's storage and use-by instructions. Browse the Caviar collection for the topping; it is purchased separately from the fish.
Check the thickest part of the fish for 145°F, following FDA seafood guidance. Cooking time depends on thickness and equipment.
More Halibut
Halibut collection · Storage and thawing · Halibut recipe ideas
Collections You May Like
Also in Video
Salmon Tender Monroe: Inside a Suquamish Tribal Vessel Unloading Wild Salmon
The Salmon Tender Monroe is a Suquamish Nation vessel operating in Puget Sound — collecting wild salmon from tribal fishing boats and delivering them to shore. This is the story of a living treaty right, a working vessel, and the wild salmon that have sustained the Suquamish people for thousands of years.
Vietnam Fisherman: Small Boat Leaving Lang Co Bay for the Night Catch
As the sun drops behind the Hải Vân Pass, a lone Vietnamese fisherman pushes off from Lang Co Bay and heads into the darkness of the South China Sea. This is the story of a single boat, a single night, and the ancient rhythm of fishing that still feeds communities across central Vietnam.
Lang Co, Vietnam: Inside the Coastal Fishing Life That Feeds a Nation
Lang Co is one of Vietnam’s most beautiful and storied fishing communities — a narrow strip of land between a turquoise lagoon and the South China Sea. This is the story of the fishermen, their boats, and the wild seafood traditions that have sustained this village for generations.