<http://schema.org/recipeInstructions>
"1) Season all sides of the halibut with the 1 tsp of the salt and 1 tsp of the pepper. In a shallow dish, combine the flour and the remaining salt and pepper. Put the eggs in a second shallow dish. Put the ground pumpkin seeds in a third shallow dish. \r\n2) 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 pumpkin seeds, pressing gently for even coverage. Set on a plate, seed side up, and repeat with remaining halibut. Cover loosely and refrigerate for 15 mins.   \r\n3) While the fish is resting, prepare the coriander cream. Melt the butter in a small saucepan over a medium-high heat. Add the shallot and chilli pepper and saute for 1 min. Add the single cream and coriander and bring to a low simmer. \r\n4) Stir frequently until reduced by half, about 6 to 8 mins. 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.  \r\n5) Preheat the oven to 150C/Gas 2. Meanwhile, heat a nonstick frying pan over a medium-high heat and add the oil. When the oil is hot add the fish fillets, pumpkin seed side down, and cook until golden, about 2 mins. \r\n6) Flip over, then gently transfer the fish to a baking tray fitted with a rack. Bake in the oven until the internal temperature of 62C registers on an instant-read thermometer, about 6 to 7 mins. Arrange the fish on serving plates, top with the coriander cream and serve. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.foodnetwork.co.uk/recipes/pumpkin-seed-crusted-halibut-coriander-serrano-cream.html>