Guy Fieri's Pepita Crusted Halibut with Cilantro Serrano Cream | Guy’s Big Bite

Crunchy on the outside, moist and flaky on the inside, with a bright herb flavor and a touch of heat! Guy has the perfect recipe for a unique halibut dish that is sure to be a crowd-pleaser! #GuyFieri #GuysBigBite #FoodNetwork #Halibut Watch Guy on #DDD, Fridays at 9|8c and #StreamOnMax: https://foodtv.com/StreamOnMaxYT! Get the recipe ▶ https://foodtv.com/3Z8kRpD Subscribe to Food Network ▶ http://foodtv.com/YouTube We know one thing is certain — Guy Fieri's food is as fun, fearless and fundamental as his larger-than-life personality. We hope you're hungry, because this Guy's imagination knows no limits. Open wide for Guy's Big Bite! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Pepita Crusted Pacific Halibut with Cilantro Serrano Cream Recipe courtesy of Guy Fieri Level: Easy Total: 1 hr 17 min Prep: 25 min Inactive: 30 min Cook: 22 min Yield: 4 servings Ingredients 4 (6-ounce) portions halibut fillets, skin removed 1 1/2 teaspoons freshly cracked black pepper 1 1/2 teaspoons sea salt 1/2 cup all-purpose flour 2 eggs, lightly beaten 1 cup pepitas 1/4 cup canola oil Cilantro Serrano Cream, recipe follows Cilantro Serrano Cream: 2 tablespoons unsalted butter 1/4 cup minced shallot 1 teaspoon seeded, minced serrano pepper 1 cup half-and-half 1 cup roughly chopped cilantro leaves 1 tablespoon fresh lime juice 1/2 teaspoon sea salt Directions Season all sides of the halibut with the 1 teaspoon of salt and 1 teaspoon of pepper. In a shallow dish, combine the flour and the remaining salt and pepper. In a second shallow dish add the eggs. Add the pepitas to a third shallow dish. Roll a halibut fillet in the flour, shaking off the excess. Dip just 1 side of the fillet in the beaten eggs, then into the pepitas, pressing gently for even coverage. Set on a plate, seed side up, and repeat with remaining halibut. Cover loosely and refrigerate for 15 minutes. While the fish is resting, prepare the cilantro cream. Preheat the oven to 300 degrees F. Heat a nonstick skillet over medium-high heat and add the canola oil. When the oil is hot add the fish, pepita side down, and cook until golden, about 2 minutes. Flip over, then gently transfer them to a baking sheet fitted with a rack. Bake in the oven until the internal temperature of 145 degrees F registers on an instant-read thermometer, about 6 to 7 minutes. Arrange on serving plates, topped with the cilantro cream and serve. Cilantro Serrano Cream: Melt the butter in a small saucepan over medium-high heat. Add the shallot and serrano pepper and saute for 1 minute. Add the half-and-half and cilantro and bring to a low simmer. Stir frequently until reduced by half, about 6 to 8 minutes. Remove from the heat, stir in the lime juice and salt and blend with a stick blender until smooth, Keep warm, or reheat gently before serving. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ STREAM ON MAX: https://foodtv.com/StreamOnMaxYT ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork ▶ TWITTER: https://twitter.com/FoodNetwork Guy Fieri's Pepita Crusted Halibut with Cilantro Serrano Cream | Guy’s Big Bite | Food Network https://youtu.be/NjBHbIxbpys