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

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.

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Steamed Halibut with Butternut Squash Puree and Pomegranate Reduction

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• Author: The Merrion
• Total Time: 70 minutes
• Yield: Serves 2
• Diet: Omnivore, Pescatarian

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Description

Spring on a plate! Perfectly steamed halibut sits atop creamy butternut squash puree, finished with pomegranate and hazelnuts.

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Ingredients

Units USM Scale 1x2x3x

• 2 fillets (378 g) Halibut Fillets
• 3.5 tbsp whole hazelnuts
• 1 bunch scallions
• 1 (397 g) small butternut squash
• 1 pomegranate
• 1 tbsp honey
• 0.5 tbsp (7 ml) lemon oil
• 0.25 cups (60 ml) heavy cream
• 1.5 tbsp butter
• Sea salt
• Cracked black pepper
• 0.5 tbsp (7 ml) vegetable oil
• 0.5 cups (120 ml) chicken stock
• Olive oil

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Instructions

For the Butternut Squash Puree

1. Preheat the oven to 350°F (180°C).
2. Cut the squash in half lengthwise, scoop out the seeds, drizzle with olive oil, and season with sea salt and cracked black pepper.
3. Roast in the oven for 35-40 minutes until golden brown and tender. Allow to cool, then remove the skin.
4. Add the roasted squash, chicken stock, heavy cream, and butter to a blender. Blitz until smooth and creamy, adjusting with extra stock or cream if needed.

For the Hazelnut Crumb

1. Preheat the oven to 350°F (180°C).
2. Season the hazelnuts with a pinch of sea salt and a sprinkle of brown sugar.
3. Roast the hazelnuts for 5-6 minutes, or until golden brown and fragrant. Allow to cool for about 10 minutes.
4. Pulse the cooled hazelnuts in a food processor until they reach a crumb consistency.

For the Charred Scallions

1. Bring a pot of salted water to a boil. Blanch the scallions for 4 minutes, then transfer them to ice water to cool.
2. Heat vegetable oil in a hot pan and char the scallions for 2-3 minutes, or grill until they develop a nice char.

For the Pomegranate Reduction

1. Roll the pomegranate firmly on the chopping board to loosen the seeds. Cut it in half and tap each side to release the seeds into a bowl.
2. Remove any white pulp and strain the juice into a saucepan.
3. Add honey and a sprig of rosemary, then reduce the juice over medium heat until it thickens to a syrup-like consistency (about 2/3 of the original volume).

For the Halibut

1. Drizzle the halibut fillets with lemon oil and season with sea salt and cracked black pepper.
2. Steam the halibut for about 5 minutes, or until opaque and flakes easily. Alternatively, pan-sear the fillets in a hot skillet with a little olive oil for 2-3 minutes per side until golden brown.

To Plate

1. Spread a generous spoonful of butternut squash puree on the plate.
2. Arrange the charred scallions on top of the puree.
3. Place the steamed halibut fillet on top of the scallions.
4. Add the hazelnut crumb on the fish.
5. Drizzle the pomegranate reduction and a bit of lemon oil around the fish.

Notes

• For a richer flavor, use roasted butternut squash instead of pre-cooked puree.
• If you don’t have heavy cream, substitute with full-fat coconut milk for a subtly different flavor profile.
• Leftovers can be stored separately (puree, halibut, and toppings) in airtight containers in the refrigerator for up to 3 days.

• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Category: Main Course
• Method: Steaming
• Cuisine: Irish

Nutrition

• Serving Size: One halibut fillet
• Calories: 450
• Sugar: 10
• Sodium: 300
• Fat: 25
• Saturated Fat: 10
• Unsaturated Fat: 12
• Carbohydrates: 30
• Fiber: 5
• Protein: 35
• Cholesterol: 80

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