Pan-Seared Alaskan Halibut
Chef Marcus Hamblett, One Federal Restaurant, St. Albans, Vermont
6 oz. fresh halibut (or other white ocean fish) fillet
1 medium acorn squash
1 pint Cold Hollow apple cider
2 oz. olive or canola oil
2 oz. butter
1/4 cup flour
Salt and pepper, to taste
Boil 1/2 gallon of water.
Cut skin off acorn squash, halve, and compost seeds. Chop remaining squash into 2-inch squares and place into boiling water.
Boil squash for 25 minutes, or until soft. Drain.
While squash is boiling, reduce apple cider in sauce pan by placing over medium heat until simmered down to half of original amount.
Mash or puree cooked squash until smooth. Add 2 oz. butter and a pinch of salt. Set aside.
Heat sauté pan on stove with 2 oz. oil.
Lightly dust halibut fillet with flour and slide fish into hot pan. Cook on each side until lightly golden in color.
Serve halibut on top of squash puree, and drizzle with apple cider reduction.