Halibut Baked in Pumpkin Seed Mole

¼ cup unsalted hulled pumpkin seeds (see note)

½ teaspoon coriander seeds

1 pound tomatillos

Pinch of ground cumin

2 serrano chiles

1 small white onion, diced

2 garlic cloves

½ cup chopped fresh cilantro

2-3 large romaine lettuce leaves, torn into pieces (about 1 cup)

1½ teaspoons kosher salt

½ cup water

4 halibut fillets (5 ounces each)

Garnishes

1 bunch red radishes, cut into thin slices

Cilantro sprigs

Heat the oven to 350 degrees.

For the mole: In a dry medium saute pan or skillet, lightly toast the pumpkin seeds over medium heat for 4 to 5 minutes, or until they start to pop; cook for just another minute or two while gently shaking the pan. Do not let them overbrown, or they will taste bitter. Pour the pumpkin seeds into a bowl.

In the same pan, toast the coriander seeds until fragrant, about 3 or 4 minutes. Crush the coriander seeds in a mortar. Let both kinds of seeds cool.

Remove the papery husks from the tomatillos. In a medium saucepan of boiling water, cook the tomatillos for 3 to 4 minutes, or until they change color from bright green to yellow-green.

In a blender or food processor, combine the seeds, tomatillos, cumin, chiles, onion, garlic, cilantro, lettuce, salt and water and blend to a slightly textured puree, adding the water as needed to keep the sauce moving freely.

Pour half the mole into an ovenproof baking dish; place the halibut fillets in the dish and cover with the remaining mole. Bake, uncovered, 15-20 minutes, or until the sauce is bubbling and the fish is almost opaque throughout. Serve garnished with radishes and cilantro sprigs.

Serves four.

Cook's note: Pumpkin seeds are available in natural food or Latin grocery stores (where they are known as pepitas).

Nutrition values per serving: 270 calories, 10 g fat (1.5 g saturated), 11 g carbohydrates, 3 g fiber, 34 g protein, 45 mg cholesterol, 950 mg sodium.

"Fish Forever" by Paul Johnson (2007 Wiley, $34.95)