Crusted Halibut Filet With Arugula Pesto Food

CALIFORNIA WALNUT PANKO CRUSTED HALIBUT WITH ARUGULA PESTO AND HERBED TOMATOES

Steps:

• To prepare pesto, place all ingredients except oil in a food processor. Process to finely chop all ingredients. With the food processor running, slowly add oil and process until smooth.
• To prepare herbed tomatoes, stir together all ingredients in a medium bowl.
• To prepare halibut, preheat oven to 400°F and line a baking sheet with parchment paper. Pat excess moisture from halibut and place on baking sheet.
• Stir together walnuts, breadcrumbs, butter, parsley, salt and pepper in a small bowl. Press equal amounts onto each halibut fillet.
• Bake for 10 minutes or until fish flakes easily with a fork and topping is golden brown.
• Spread equal amounts of pesto onto the center of 6 plates. Place halibut over pesto and top with tomatoes.

GRILLED HALIBUT WITH PESTO AND ARUGULA

Steps:

• Prepare barbecue (medium-high heat). Brush each halibut fillet with 1 tablespoon oil. Sprinkle with salt and pepper. Grill until just opaque in center, about 4 minutes per side. Spread each fillet with thin layer of pesto, dividing equally.
• Whisk lemon juice and remaining 2 tablespoons oil in medium bowl to blend. Add arugula; toss to coat. Divide arugula among 4 plates; top with grilled halibut.

PARMESAN CRUSTED BAKED HALIBUT

Steps:

• Heat oven to 475° and brush a baking sheet with oil. In a small bowl, lightly beat egg and milk together. In a separate bowl, stir together parmesan cheese, flour, paprika, pepper and salt. Dip fish fillets in egg wash, and then dredge in flour mixture. Lay fish fillets in a single layer on prepared baking sheet. Top with dabs of butter and bake for 8-10 minutes, or until crispy and baked through.