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Pan-Roasted Halibut with Glazed Sweet Potatoes and Pomegranate-Garlic Coulis

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From: Andy Motto | Executive Chef Quince at the Homestead | Chicago


TIME TO TABLE: 30 minutes without purée, 45 minutes with purée

DEGREE OF DIFFICULTY: Intermediate to Advanced


Brussels Sprouts Pesto:

4 oz. fresh Brussels sprouts, cored
2 oz. extra-virgin olive oil
2 oz. parmesan cheese
2 oz. Marcona almonds
salt and pepper to taste
lemon juice to taste

Potato Purée (optional):

9 oz. russet potatoes, peeled and cooked
3½ oz. heavy cream
3½ oz. water
1 oz. extra-virgin olive oil
salt and pepper to taste

Glazed Sweet Potatoes

8 oz. sweet potatoes, peeled and diced
3⁄4 cup vegetable stock
¼ cup unsalted butter
¼ cup honey
salt and pepper to taste
lemon juice to taste

Garlic Coulis

1 teaspoon arils from P∂M Wonderful Pomegranates (or 1 teaspoon P∂M P∂MS Fresh Arils)
8-12 whole cloves garlic
4 oz. heavy cream
1 teaspoon mirin
1 teaspoon Marcona almonds, chopped


4 5-oz. fresh skinless halibut fillets (swordfish is an acceptable substitute)


Brussels Sprouts Pesto:

  1. Bring 6 quarts of well-salted water to a roaring boil.
  2. Blanch and shock Brussels sprouts.
  3. Wring out excess water through cheesecloth.
  4. Transfer all ingredients except oil into blender or food processor.
  5. Once all ingredients are blended smooth, slowly add oil until desired consistency and taste are achieved.

Potato Purée (optional):

  1. Cut potatoes to roughly the same size. Add to a pot of cold, salted water. Bring to a boil and cook potatoes until tender, about 10 minutes.
  2. Add all ingredients into the blender and blend until smooth.
  3. Strain through a fine mesh sieve.
  4. Cover and keep warm until serving.

Glazed Sweet Potatoes:

  1. Heat a sauté pan over high heat.
  2. Reduce heat to low and toss all ingredients into pan, stirring well to coat.
  3. Cook until tender.

Garlic Coulis:

  1. Prepare fresh pomegranate arils, if necessary.*
  2. Add garlic cloves to a pot. Add enough cold water to the pot to submerge the garlic completely. Place over medium heat, bring up to a boil and strain.
  3. Add cream and allow to steep on low heat for approximately 30 minutes.
  4. Add mirin, salt and pepper and blend until smooth, then pass through a fine mesh sieve.
  5. Reserve 1 teaspoon of fresh pomegranate arils and 1 teaspoon chopped Marcona almonds for garnish.


  1. Place a pan over medium heat.
  2. Add 2 tablespoons of oil to the pan. When the oil in the pan has a nice shimmer to it, this indicates that it is hot enough to roast the fish.
  3. Place the fish in the pan and cook until proper doneness is achieved (4 to 5 minutes), then allow to rest.

To Assemble the Dish:

  1. Spread 1 oz. of Brussels Sprouts Pesto on a warm plate.
  2. Place glazed sweet potatoes somewhere near the center of the pesto spread.
  3. Place the fish on top of the sweet potatoes, so it rests at a downward angle.
  4. With a spoon, sauce the Garlic Coulis around the fish.
  5. Lightly dollop 2 drops of potato purée around the fish.
  6. Garnish with arils and chopped almonds.