Cook Like a Chef: Steamed Halibut with Butternut Squash Purée and Pomegranate Reduction

Dublin’s The Merrion captures spring’s essence in a single dish. Behind the historic façade of this landmark hotel, chefs transform the season into delicious plates of pretty food—fish meets root vegetable, smoke meets sweetness, crunch meets silk.

byAlyssa Holder

Steamed-Halibut-with-Butternut-Squash-and-Pomegranate-Reduction-The-Merrion

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What does spring on a plate look like? If you ask the culinary team at The Merrion in Dublin—an elegant five-star hotel known for its art-filled Georgian townhouses and commitment to refined Irish cuisine—it might look a lot like this: perfectly steamed halibut resting on a bed of silky butternut squash purée, topped with charred scallions, toasted hazelnuts, and a tangy-sweet pomegranate reduction.

Step-by- Step Guide: Steamed Halibut with Butternut Squash Purée and Pomegranate Reduction

Step 1: Roast the squash

Preheat oven to 350°F (180°C).
Slice squash in half lengthwise and scoop out the seeds.
Drizzle with olive oil and season with sea salt and cracked black pepper.
Place cut-side down on a baking sheet and roast for 35–40 minutes, until golden brown and fork-tender.

Step 2: Purée Squash

Roast butternut squash then add to blender with chicken stock, heavy cream, and butter.
Blend until smooth and velvety.
Adjust with more stock or cream to reach your preferred consistency.
Set aside and keep warm.

Step 3: Roast and crumble hazelnut

Preheat oven to 350°F (180°C).
Toss peeled hazelnuts with a pinch of sea salt and a sprinkle of brown sugar.
Roast for 5–6 minutes, until fragrant and lightly golden. Cool for 10 minutes.
Pulse in a food processor to a coarse crumb. Set aside.

Step 4: Char the Scallions

Bring a pot of salted water to a boil.
Blanch scallions for 4 minutes, then transfer to an ice bath.
Just before serving, heat a splash of vegetable oil in a pan.
Sear scallions until charred, about 2–3 minutes per side.
Set aside.

Step 5: Make the Pomegranate Reduction

Roll the pomegranate on a countertop to loosen seeds.
Cut in half and tap with the back of a spoon to release seeds.
Remove white pith and strain juice into a saucepan.
Add honey and a sprig of rosemary. Simmer over medium heat until reduced by two-thirds and syrupy, about 15–20 minutes. Discard rosemary.

Step 6: Steam the Halibut

Drizzle halibut fillets with lemon oil and season with sea salt and black pepper.
Steam gently for 5 minutes, or until the fish is opaque and flakes easily with a fork.
Alternatively, pan-sear for 2–3 minutes per side in olive oil until golden and just cooked through.

Step 7: Serve

Spoon a generous swipe of warm butternut squash purée onto each plate.
Layer with charred scallions, then place the halibut fillet on top.
Add hazelnut crumb on the fish.
Finish with a drizzle of pomegranate reduction and a touch of lemon oil around the fish

Recipe Notes

Choose halibut fillets of similar thickness to ensure even cooking.
Roasting the squash deeply enhances its sweetness—don’t rush this step.
The pomegranate reduction should be glossy and slightly thick, not sticky or overly sweet.
Hazelnuts add crunch and earthiness—toast them well for full flavor.
This dish is best plated just before serving, but components can be made ahead.

Make-Ahead Instructions

Butternut squash purée can be made up to 2 days ahead. Store in an airtight container in the fridge and reheat gently on the stovetop.
Hazelnut crumb can be made 3–4 days in advance. Keep in a sealed jar at room temperature.
Pomegranate reduction keeps well for up to 3 days in the fridge. Reheat slightly before serving.
Scallions can be blanched ahead of time and kept in the fridge, ready for searing.
To reheat: Gently rewarm components just before plating. Steam or pan-sear the halibut fresh for best texture.

Steamed Halibut with Butternut Squash and Pomegranate Reduction: FAQ

Can I use a different type of fish instead of halibut?
Yes. Cod, sea bass, or haddock make excellent substitutes. Just be sure to adjust cooking time based on thickness—flaky but firm is what you’re after.

Do I have to steam the halibut?
No. If you don’t have a steamer, pan-searing is a great alternative. Sear fillets in olive oil for 2–3 minutes per side until golden and just cooked through.

Can I use store-bought pomegranate juice for the reduction?
You can. Use 100% pomegranate juice with no added sugar and reduce it with honey and rosemary as instructed. However, fresh juice offers brighter flavor and color.

How should I store leftovers?
Store components separately in airtight containers. The purée and reduction keep for 3–4 days in the fridge. Halibut is best eaten fresh but can be refrigerated for up to 2 days. Reheat gently.

Can I make this dish dairy-free?
Yes. Swap the butter and cream in the purée for dairy-free alternatives like olive oil and coconut cream or oat-based cooking cream.

What’s a good side dish for this recipe?
The dish is well-balanced on its own, but you can add a light salad, steamed asparagus, or herbed quinoa for a more filling meal.

Can I make this dish ahead of time for a dinner party?
Absolutely. See the Make-Ahead Instructions above. Prepare the purée, pomegranate reduction, hazelnut crumb, and blanched scallions in advance. Steam or sear the fish just before serving for best texture.