Crab-Stuffed Halibut (Thanksgiving Special)

Local Ocean’s Special
CRAB-STUFFED HALIBUT
with Fall Vegetables + Cauliflower Puree

TIME: 30 minutes

SERVING SIZE: 6 oz. combined seafood per person

IN THE BOX
Halibut Fillet
Dungeness Crabmeat
Pink Shrimp
Puff Pastry
Parsley
Herb Butter
Egg Wash (whole egg)
Lemon
Cauliflower Puree
Fall Vegetables
Pumpkin Spices
Smoked Honey Syrup

FROM YOUR PANTRY
Salt + Pepper to season
Flour
1-2 tbsp Olive Oil

STEPS
1. Pull the herb butter and puff pastry dough from the fridge. Leave out to bring to room temperature. If you are short on time, you can soften the herb butter in the microwave in 5 second bursts.

2. Preheat your oven to 400 degrees F.

3. Make the halibut filling – in a bowl, mix together the herb butter, crab & shrimp meat, half the parsley, and the zest of half a lemon (you can zest the lemon with a microplane, the finest side of a grater, or use a peeler to peel the skin off then chop it very fine – if you can do none of these, no worries – it will still be delicious without!). Season filling mixture with salt and pepper to taste.

4. On a flat, clean surface, sprinkle a little flour. Carefully unwrap the puff pastry dough and lay out in a single layer on the floured surface. Save the parchment paper and use it to line a baking pan. Season the halibut portions with salt and pepper, then place one portion in the center of each portion of dough, cut-side up. “Open” it up as wide as it will go.

5. Spoon the filling mixture onto the halibut, spreading evenly – it will be mounded pretty full and that’s okay! Starting from the sides, fold the dough over the top of the halibut. Then fold the top and bottom flaps. You’ll want to fully enclose the halibut. If needed, you can roll the dough a little thinner around the edges.

6. Once the halibut is fully encased, use a sharp knife to cut three diagonal cuts in the dough along the center of the top – these are air vents to let steam out, ensuring a nice crispy crust. Carefully transfer to the parchment-lined baking sheet, spacing evenly between portions.

7. Brush or rub egg wash over the outside of the puff pastry dough, making sure to coat evenly. Place baking sheet on the center rack of your pre-heated oven and bake for 15-18 minutes, rotating halfway through, until the dough is golden brown.

8. While the halibut is baking, prepare your vegetables – in a mixing bowl, toss the roasted vegetable mix with a little olive oil, the pumpkin spice mixture, and a little salt and pepper. Oil another baking sheet (or use any leftover parchment) and spread the vegetables out evenly on the tray. Place in the oven and bake for 8-12 minutes, until starting to brown.

If you only have one baking pan, you can add into the oven half-way through baking the halibut – just keep good space between the vegetables and fish.

9. Lastly, while fish and vegetables are in the oven, heat the creamy cauliflower puree in a small sauce pot or saute pan over medium heat, stirring occasionally.

10. Once halibut and vegetables are done baking, drizzle half the smoked honey over the vegetables, reserving the rest. Once hot, turn off heat for the cauliflower puree.

11. To plate – spoon a generous serving of cauliflower puree onto each dinner plate or bowl, creating a “bed” for the rest of the meal. Mound roasted vegetables in the center, then top with each halibut portion. Garnish with the rest of the parsley and the smoked honey, drizzling over the top as desired.

12. Enjoy!

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Updated November 24th, 2020

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