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Grilled Halibut and Summer Squash with Pumpkin Seeds

Grilled Halibut and Summer Squash with Pumpkin Seeds


If you can only find skin-on halibut, carry on: After the fish is cooked, wiggle a spatula between the skin and the fillet, and it will slip right off.

Ingredients

  • ¼ cup olive oil, plus more for grill and drizzling
  • 4 5–6-ounce skinless, boneless halibut fillets
  • Kosher salt, freshly ground pepper
  • ¼ cup coarsely chopped unsalted, roasted pumpkin seeds (pepitas)
  • ½ cup coarsely chopped cilantro, plus more for serving

Recipe Preparation

  • Prepare a grill for medium heat; oil grates. Finely grate lime zest directly onto halibut and lightly drizzle with oil; season with salt and pepper. Lightly coat zucchini with oil and season with salt. Grill halibut, turning once, until browned on both sides and just opaque in the center, about 5 minutes.

  • Meanwhile, grill zucchini just until lightly charred on all sides but still basically raw, about 5 minutes.

  • Combine pumpkin seeds and ¼ cup oil in a small bowl; squeeze in 2 Tbsp. juice from lime and toss to combine. Season with salt and pepper and mix in ½ cup cilantro.

  • Thinly slice zucchini into ribbons on a mandoline. Divide among plates and set halibut on top. Spoon pumpkin seed mixture over; top with more cilantro.

Reviews SectionMy fish kept sticking to my grill pan should it have been a nonstick skillet instead?

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Rainbow Slaw with Roasted Pumpkin Seeds

There are probably eight million recipes for slaw and this is just one of them .

Ok, this is really dating myself (again). But, back in the 50’s there was a TV show called the Naked City and the tag line for the show was “There are eight million stories in the naked city, and this is has been one of them”.

Happy Halloween everyone. I should be posting a pumpkin recipe I guess but this recipe with roasted, salted pumpkin seeds is as close as I’m getting to a pumpkin today.

Ya know, there are probably a million recipe for slaw/coleslaw out there in the universe just circulating through the Internet and I can’t believe I have never posted a slaw recipe because I probably have at least a gazillion in my recipe files. This recipe for Rainbow Coleslaw with Roasted Pumpkin Seeds is a beautiful slaw with colors of the rainbow. The purple and green cabbage along with the orange carrots and green onions make this a very attractive addition to any plate of food.

Growing up my mother would make several types of slaw. One I remember was called freezer slaw (or really a refrigerator slaw). That particular recipe had shredded cabbage, onion, green onions and green peppers and the dressing was a boiled dressing of sugar and vinegar and a few spices. The dressing would get poured over the slaw and you could keep it refrigerated for at least a month and it would stay crunchy and fresh.

There is also a hot slaw I make that is cooked shredded cabbage with tomatoes, onions and green peppers and lots of black pepper. Now, don’t ask me why it is called “slaw” since it is cooked, but that is the name of the recipe. My mother-in-law always had a special type of slaw she made when she cooked fish for us — a mustard slaw. Her recipe had a little mustard, mayo and a little sugar to sweeten the slaw a tiny bit. For BBQ dinners I like a slaw that doesn’t have mayonnaise in it. And, who doesn’t love KFC coleslaw. I have learned the secret to the thin dressing is adding some milk to the mayonnaise. One of my favorite slaw recipes is one I’m sure everyone has made that has Ramen noodles and sunflower seeds. A friend of mine always makes that when I ask her to bring slaw and it is delicious with the toasted nuts and noodles added in right before serving.

Roasted and salted pumpkin seeds are a wonderful addition to this slaw.

Shred everything either using a mandoline or very sharp knife. How ever you cut it, do it very thinly.

I toasted my sesame seeds over my gas stove but I bought the pumpkin seeds already roasted and salted.

Whisk all the dressing ingredients together and thin with a little more milk if needed.


Ground almonds replace breadcrumbs to achieve super crispy and crunchy fish.

While this hearty dish is the ultimate savory breakfast, it also makes an awesome light dinner.

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Brussel Sprout Salad with Pumpkin Seeds and Cranberries

A few weekends ago I was looking for a side dish to go with some burgers we were doing one night when my daughter came for the weekend. What started off as a sautéed Brussels with cranberries and pumpkin seeds and parmesan cheese turned into a crunchy salad with a citrus vinaigrette.

At first this salad was going to have pistachios in it because I had a bag full in my freezer then I thought pumpkin seeds sounds so much fitting for this time of the year and go great with cranberries.

Brussels sprouts are a little bitter I think and the addition of the dried cranberries and the citrus dressing balance the flavors perfectly. I tweaked the dressing after making it the first time because I thought it needed a little garlic and some Dijon mustard.

If you don’t care for the cranberries, try adding some dried figs and I loved adding the shaved parmesan cheese as a garnish.

For years when we did any kind of burger outside on the grill our side dishes were pretty much the same some baked beans, deviled eggs and probably potato salad and later on switched to some really cheesy grits. Lately, it is so much easier and healthier to throw together a salad and forgo all those starchy side dishes and you don’t have to feel guilty eating that whole burger — none of us could eat those brisket burgers cause I got them a little too big. I remember my mothers burgers and what I liked so much about them were they were cooked in a skillet and very thin and a little crispy. I may try making those the next time.

BLAST FROM THE PAST: and my namesake for the blog this Rosemary and the Goat cheese appetizer is easy and delicious and would go great with the burgers and Brussels sprouts salad.

Most of the ingredients that go into this salad. I forgot to add some thinly sliced red onion (or green) I think the salad needs a little onion for some heat.

Whisk all the dressing ingredients until well combined.

Put the shaved Brussels sprouts, carrots, cabbage, cranberries and onion (optional) in a large bowl and toss with enough dressing to coat. I saved some of the pumpkin seeds to sprinkle on top.


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What should I serve with grilled butternut squash?

This dish is a great match for a big holiday meal, like I usually serve it, or really any meat and potatoes type of dinner where you want a sweet and savory side dish to round out the meal.

Since we&rsquore already grilling, we&rsquoll stick with that theme. I&rsquod suggest:

If you still have another butternut squash to use up, I highly recommend this Butternut Squash Tart!


How To Freeze Fried Zucchini and Squash

To freeze fried squash and zucchini, first blanch the slices in boiling water for just a couple of minutes, then transfer to ice water to stop the cooking process.

Pat them dry, then add the breading like the recipe says. Freeze your slices on a parchment lined cookie sheet in a single layer until they are completely solid, then transfer them to a freezer bag.

When you’re ready to finish your pan fried squash recipe, you can put the frozen chips right into the hot oil and have your keto squash ready in just a few minutes.

Are you ready to enjoy your state fair worthy fried treat? I know I am! You might also like this low carb fried pickles recipe or even cauliflower fried rice, just because I love my fried treats in all forms. Enjoy!


Teriyaki Summer Squash and Green Bean Stir Fry

How many ways can you stir fry zucchini and summer squash? Your creativity is the only limit. I don’t normally have teriyaki sauce on hand, and when I do use teriyaki sauce in cooking I usually make my own. I have all of the ingredients on hand, I just don’t always want to make the effort to make my own. Enter: a bottle of teriyaki sauce from the grocery store. For those times you want to be lazy but still flavorful.

We were late to start on our summer binge of stir frying up a side dish of zucchini and summer squash. My P.S. pointed them out on a recent trip to the store and my eyes lit up. Yes! We’re addicts when it comes to squash of all kinds and the nice little zucchini and yellow summer squashes would be devoured promptly. Maybe with the addition of some fresh green beans we’d also just put into the grocery cart. Yum!

Sauté onions in a nonstick skillet heated over medium high heat with a drizzle of oil. When the onions begin to turn brown in places, add green beans and continue to stir occasionally.

That evening while my P.S. (Personal Searer/ hubby) grilled burgers for our dinner, I prepared the side dish of stir fried goodness. I started with onions, cutting them into good-sized chunks and putting them into a heated nonstick skillet with a drizzle of oil and a sprinkling of salt and pepper.

When green beans begin to often, stir in minced garlic.

When the onions were beginning to brown around the edges I added the green beans I’d cleaned and cut into 2″ pieces. I let them fry a few minutes until they also were brown in spots and beginning to soften. We don’t want the vegetables to be mushy, we want a little crunch to them yet! I added minced garlic and stirred well.

Stir in zucchini and summer squash and continue to fry, stirring occasionally, until the squash begins to soften.

The squash was next. I’d cut the squash into quarters then sliced them, making thick little triangular pieces. I find this allows them to brown around in more places and aids in producing the best flavors.

Add teriyaki sauce and stir well. Continue to cook until liquid is absorbed.

I fried the squash for several minutes then added teriyaki sauce to the skillet. I stirred well and let the sauce absorb into the vegetables while they cooked. After several more minutes the vegetable were a golden color and cooked through. One more taste test for seasoning and dinner was ready.

When teriyaki sauce is absorbed and squash is golden, taste test for seasoning and serve hot.

I served the squash stir fry on the plates with the burgers and we had our dinner. There may have been a lot of “mmms” and “ahhhs” said as we ate our veggies. The teriyaki sauce was a nice touch to highlight the flavors of the vegetables. The squash on their own can be a bit boring if not seasoned properly.

Teriyaki Summer Squash and Green Bean Stir Fry

We totally loved the zucchini and summer squash with the addition of green beans, onions and teriyaki sauce. It was a nice way to enjoy yet another stir fried side dish. Simple vegetables with a couple of glugs of sauce from a bottle!

Teriyaki Summer Squash and Green Bean Stir Fry

Teriyaki Summer Squash and Green Bean Stir Fry

  • 1 medium onion cut into 1″ pieces
  • drizzle of oil
  • sprinkling of salt and pepper
  • 1/2 lb fresh green beans cut into 2″ pieces
  • 1 teaspoon minced garlic
  • 1 small zucchini quartered and sliced
  • 1 small summer squash quartered and sliced
  • 1/4 cup teriyaki sauce

Add green beans and continue to saute, stirring occasionally. When green beans are beginning to soften, stir in minced garlic.

Add squash and fry for 3-4 minutes, stirring often. Add teriyaki sauce and stir fry for several more minutes. Sauce will be absorbed into the vegetables.


A healthy and nutritious soup.

A hearty gratin featuring fall crops.

A cheesy, rich pasta dish with swiss chard and mild spring onions.

Quick green mix. Simple complimentary flavors.

Garlic and greens. Always a safe bet.

Fun project of a meal with a delicious, cheesy result. Cook with a friend to cut down on time!

Stir fried chard with a crunchy garnish.

Interchangeable between chard or kale (or probably any other green leafy thing that you desire).

Sauteed veggies mixed in with baked eggs. Can't go wrong here.

A side that's good with anything. Rice noodles, chicken, even a sandwich!

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Can be used to make lemonade or cocktails.

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Coconut milk adds a creamy flavor to this Asian-inspired fall soup.

Smothering is a Cajun cooking term that refers to browning anything from meat to vegetables in oil, then braising it in a small amount of liquid, tightly covered, until tender.

A simple side dish featuring summer crops.

A refreshing summertime soup.

A beautiful recipe featuring the bounty of summer- tomatoes, ripe peppers, and basil!

Summer salad with roasted eggplant. Crunchy, delicious, and fragrant.

Layered snack. Everyone loves finger food.

Tofu, Asparagus and Homemade Peanut Sauce!

Crunchy, spicy variation on a classic!

Sauteed veggies mixed in with baked eggs. Can't go wrong here.

Smothering is a Cajun cooking term that refers to browning anything from meat to vegetables in oil, then braising it in a small amount of liquid, tightly covered, until tender.

A light and refreshing salad. Serve with arugula or other tender greens.

Delicious vegetarian main dish- perfect for brunch or dinner.

A simple side dish featuring summer crops.

This dish, from chef Mathieu Perez of Paris's Aux Deux Amis, is a take on the classic Italian mozzarella-tomato-basil Caprese salad.

A quick and healthy dinner. The saute would also be delicious on chicken or tofu.

Sage and toasted pecans are an earthy counterpart to the soft, sweet squash.

A hearty vegetarian Moroccan Stew

Italian vegetable stew. Good to serve over pasta too!

Sauteed veggies mixed in with baked eggs. Can't go wrong here.


Harmony Valley Farm

Summer harvests are in full swing and suddenly you turn around and there is summer squash EVERYWHERE! Sometimes it is in such abundance that you may find a “gift” on your front step or perhaps even in your mailbox. Add to that the variety of summer squashes that you find in your CSA box or at the market…What do you do with all of that summer squash? How about a “Zucchini Extravaganza!”

Zucchini from Harmony Valley Farm
Our second crop of zucchini started producing like gangbusters last week. We too found ourselves asking, “What are we going to do with all of this zucchini?!” Thus, we thought it might be good to take a moment to regroup, find new recipes and then dive back in and try some new ideas for how to put all of this summer bounty to use.

Zucchini is summer squash that can grow to be up to three feet in length, though we harvest them much smaller when they are tender and in their prime. Picking early and picking often increases the harvest, and the early, small zucchini are the most tender and full of flavor. A good zucchini will have a glossy skin that is bright and flesh that is firm to the touch. The skin of a large zucchini gets thicker and the seeds get larger. These bigger zucchini are excellent for use in baking, but the seeds and pulp should be removed before slicing or grating.

Zucchini has a very high water content making it low in calories. It is a good source of Thiamin, Niacin and Pantothenic Acid. It is also good source of fiber, protein, Vitamin A, Vitamin C, Magnesium, Phosphorus, Potassium, Zinc, Copper and Manganese. The flavor of zucchini and other summer squash varieties is very mild, thus they combine well with many different flavors and ingredients. You’ll find them used in a wide variety of ways in cuisines across the world.

You will find zucchini to be one of the most versatile vegetables in your kitchen. Sliced zucchini is delicious simply sautéed in a bit of butter and lightly salted. Grilled, sautéed or stuffed, it lends itself to many Mediterranean and Middle Eastern dishes that are complimented by herbs such as basil, dill or mint. Thinly sliced, zucchini can be a good substitute for noodles. You can even roast large lengthwise slices and layer them between meat and cheese for a good alternative to lasagna noodles. How about zucchini pancakes or fritters? If you are looking for something to satisfy your sweet tooth while adding the benefits of vegetables, you could try zucchini bread, zucchini bars or a chocolate zucchini cake. The moisture content of the zucchini results in very moist baked goods and your family won’t know that they are eating vegetables!

Whole, unwashed zucchini should be stored on the countertop. The ideal storage temperature is 40-500 F, so storing in the refrigerator will result in chill injury. Wash it just before using. If you need to store for later use, you can slice or grate zucchini and place it in freezer bags or containers before freezing. If you plan on storing long term, blanch the slices and store them in freezer bags for up to one year.

We grow several different varieties of zucchini and summer squash and plant two crops every year. Of course we need to plant the traditional green variety familiar to most people. Several years ago, we trialed an Italian variety that is green striped and has ribs on it. We found that it actually has a lot of characteristics we really like. The flesh of the Italian zucchini is more firm, thus it is easier to handle without damaging them and they hold up better to cooking. They stay firm, but tender instead of becoming mushy. They are also beautiful when cut into coins as they have scalloped edges. We also grow a fun summer squash that we refer to as a scallopini squash. The name of this variety is actually called “Flying Saucer” because it resembles a space ship! The flesh of this variety is also more firm and crisp, so they are good for grilling and roasting. You can even hollow them out and stuff them!
Green Zucchini
Italian Zucchini

Scallopini Zucchini


How about a cocktail? Find the recipe for a Zucchini-Tini at: www.foodnetwork.com/recipes/claire-robinson/zucchini-tini-recipe.

If youare still looking for more recipes, let Maria and Josh take you on a zucchini journey at www.twopeasandtheirpod.com/35-zucchini-recipes.

Have fun and let us know if you find some good ways to use zucchini!

Serves 6
10 oz zucchini (about 2 medium), rough chopped
½ cup fresh cilantro, plus leaves for garnish
⅓ cup onion, rough chopped
5 Tbsp fresh lime juice
1 ¼ tsp finely grated lime peel
2 ½ Tbsp chopped, seeded jalapeño chiles
(adjust quantity to your liking)
2 ¼ tsp salt, divided
Vegetable Oil
1 tsp freshly ground black pepper
1 ¼ tsp ground coriander

6𔃎 oz skinless halibut fillets**

1. Combine zucchini, chopped cilantro, onion, lime juice, lime zest and jalapeños in the bowl of a food processor. Add 1 ¼ tsp coarse salt. Process this mixture until the mixture is finely chopped. You want it to have a little bit of texture, so stop processing before it’s completely smooth. Transfer to a small bowl. Cover and chill.

2. Combine 1 tsp pepper, coriander and remaining 1 tsp coarse sea salt in small bowl stir to blend. Pat fish dry. Sprinkle fish on all sides with seasoning mixture.

3. Preheat a medium saute pan over medium-high heat. Add enough vegetable oil to coat the bottom of the pan. When the oil is hot, add the fish to the pan. Saute on the first side until it is golden brown and easily releases from the pan. Turn the fish over and finish cooking the fish to your desired degree of doneness.


4. Transfer the fish to plates. Spoon some salsa over. Garnish with cilantro leaves. Serve with remaining salsa.

**NOTE: May substitute cod, salmon, or other fish of your choosing. You could also serve this salsa over grilled steak or chicken. If you have extra salsa remaining, you can enjoy leftovers with scrambled eggs, eat it as a snack with corn chips, or use it to top off tacos.


Serves 6
⅓ cup extra-virgin olive oil
2 Tbsp fresh lemon juice
1 tsp salt
½ tsp freshly ground black pepper
¼ tsp dried crushed red pepper
2 pounds medium zucchini
⅔ cup grape or sungold tomatoes, quartered
½ cup coarsely chopped fresh basil
¼ cup Kalamata olives, halved

Small wedge of Parmesan cheese (or other aged cheese)

1. Whisk oil, lemon juice, 1 tsp salt, ½ tsp black pepper, and crushed red pepper in a small bowl to blend. Set dressing aside.

2. Using a vegetable peeler and working from top to bottom of each zucchini, slice zucchini into ribbons (about ⅟₁₆ inch thick). Place ribbons in large bowl. Add basil, tomatoes and olives, then dressing toss to coat. Season to taste with salt and pepper.

3. Using vegetable peeler, shave strips from Parmesan wedge over salad.