Your Life A to Z Recipe: Friday, September 26th, 2014: , 2014: Grilled Halibut with Coriander Pepita Butter and Pumpkin Turnovers

Posted: Updated:

Grilled Halibut with Coriander-Pepita Butter
Yields: 6 servings

1/4 cup salted shelled pumpkin seeds (pepitas), toasted
1 tablespoon coriander seeds
1/2 cup (1 stick) butter, cut into pieces
1/2 cup chopped fresh cilantro, divided
2 tablespoons fresh lime juice
5 teaspoons minced seeded jalapeño chiles
2 teaspoons honey
3 medium red onions, each cut through root end into 6 wedges
6 6-ounce halibut fillets (about 1 inch thick)

Prepare barbecue (medium-high heat). Place pumpkin seeds and coriander seeds in resealable plastic bag; seal bag, then coarsely crush seeds with rolling pin. Transfer to small saucepan and mix in butter, 1/4 cup cilantro, lime juice, jalapeño chiles, and honey.

Place saucepan with butter mixture at edge of grill to melt, then season with salt and pepper. Place red onions and fish fillets on rimmed baking sheet. Drizzle 4 tablespoons coriander butter over; sprinkle with remaining 1/4 cup cilantro and salt and pepper. Grill onions until tender, about 7 minutes per side, and fish until cooked through, about 3 minutes per side. Transfer onions and fish to plates. Spoon remaining coriander butter over.

Pumpkin Turnovers
Maggie Norris
Yields: 24 turnovers

1 cup canned pumpkin
1/4 cup brown sugar
2 teaspoons ground cinnamon
2 teaspoons pumpkin pie spice

Turnover Dough 
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup shortening
2 eggs
1/2 cup milk
2 tablespoons granulated sugar

Heavy cream
Pumpkin Pie Spice-sugar mixture (1 teaspoon pumpkin pie spice mixed with 1/4 cup sugar)

Preheat the oven to 350F.

Mix pumpkin, brown sugar, cinnamon, and pumpkin pie spice in a bowl.

Turnover Dough:
In the bowl of a food processor, mix the first 3 dry ingredients. Add the shortening and pulse until mixture resembles coarse meal. Add the eggs, milk, sugar, and cinnamon. Pulse until the dough comes together.  Do not over mix. Split the dough in half, wrap in plastic wrap, and refrigerate for about 20 to 30 minutes.

Assemble and bake turnovers:
Take out half the dough and split it into 12 equal balls of dough.
On a floured surface, roll out the dough balls into small round circles. Place a small amount of pumpkin filling on one half of each of the dough circles being careful not to overfill. Wet the bottom edge of the circles with water to help seal the two halves. Fold over the dough to cover filling and seal off the edges with a fork by pressing down along the edges.

Brush each turnover with heavy cream, sprinkle with pumpkin pie spice and sugar mixture. Pierce the top of each turnover with a fork to allow steam to escape while baking.

Bake on a parchment-lined baking sheet for 15-20 minutes or until golden brown.