Pan-Seared Asian Halibut over Zucchini, Carrot and Ramen Confetti with Lemon-Rosemary Creme

4 halibut fillets, about ¼ pound each

1 package (3 ounces each) Oriental flavored ramen noodles

2 cups julienne zucchini

2 cups shredded carrots

6 tablespoons lemon curd

6 tablespoons Greek yogurt

6 sprigs fresh rosemary

1½ teaspoons finely minced fresh ginger root, divided

4¼ inch fresh ginger root, sliced in 4 ¼-inch pieces and rest minced

1 large lemon, peel and juice

2 limes, peel and juice

1 tablespoon Japanese soy sauce

1¼ cups roasted pumpkin seeds, divided

⅛ teaspoon salt

⅛ teaspoon pepper

Olive oil

Lemon-Rosemary Creme

6 tablespoons lemon curd

6 tablespoons Greek yogurt

3 teaspoons finely minced fresh rosemary

For the lemon-rosemary crème: Combine the lemon curd, yogurt and rosemary in a small bowl and whisk until very smooth. Set aside.

For the ramen confetti: Prepare ramen according to package directions adding four ¼-inch slices of fresh ginger root to the broth. When noodles are tender, strain and reserve broth. Separate noodles slightly with a fork, cut in half and place in a large bowl.

To the noodles add the julienne zucchini and carrots, ½ teaspoon minced fresh ginger root and ½ cup lemon curd-rosemary crème. Toss gently until well combined; refrigerate until ready to serve.

For the halibut: In a shallow plastic container, place halibut fillets in a single layer. Add juice and pulp of lemon and limes.

With a vegetable peeler, make two, 1-inch pieces of lemon and lime peel. Slice into very thin matchsticks. Set aside for garnish. To the fish add 1 teaspoon minced ginger and soy sauce. Turn fillets several times to completely coat with marinade; cover and refrigerate for 1 hour turning fillets once.

Crush 1 cup roasted pumpkin seeds; season with ⅛ teaspoon each salt and pepper.

In a small sauce pan, heat reserved ramen broth with the ginger on medium high until reduced and slightly thick.

Remove halibut from marinade and pat dry. Brush each filet with the reduction sauce on both sides. Encrust each fillet with ¼ cup crushed pumpkin seeds. In an aluminum saute pan over medium heat, heat enough olive oil to lightly coat the surface. When just shimmering, place halibut in pan. Do not let fillets touch. Cook 4 minutes each side or until golden brown. Remove from heat, place on a plate and cover with foil to rest for 5 minutes.

To plate: Mound ½ cup of the ramen confetti on serving plate. Place halibut to one side. Pool reduced broth on plate. Garnish with a dollop of Lemon-Rosemary Creme, roasted pumpkin seeds, lemon and lime peel and a sprig of rosemary.

Serves four.

Cate Brusenbach