Crusted Halibut Fillets With Arugula Pesto Food

PESTO HALIBUT

Steps:

• Preheat oven to 450°. In a small bowl, combine oil, sauce mix and lemon juice; brush over both sides of fillets. Place in a greased 13x9-in. baking dish. , Bake, uncovered, until fish just begins to flake easily with a fork, 12-15 minutes.

PESTO CRUSTED HALIBUT

Steps:

• Preheat oven to 400 degrees F.
• Pat halibut dry with paper towels, and place on rimmed baking sheet lined with parchment paper, allowing for some space between the fillets. Sprinkle fillets with salt and pepper.
• Place about 1/4 cup of pesto on each fillet in an even layer covering the entire top surface of the fillet
• Divide the walnuts or pine nuts evenly over the pesto layers, each one should get 2-3 tablespoons depending on the size of your fillets.
• Place baking sheet in oven and cook for 10-15 minutes until the nuts get toasted, and the fish is just cooked through and opaque.
• Serve with extra pesto, lemon wedges, and LOTS of fresh basil!

CRUSTED HALIBUT FILLETS WITH ARUGULA PESTO

Steps:

• Crust
• Toast panko breadcrumbs and walnuts in a dry skillet over medium heat for approximately 5 minutes; tossing often. They will become lightly toasted and fragrant. Transfer to a mixing bowl. Add butter and salt then mix until well incorporated.
• Lay a large piece of parchment paper out on the counter and top with crust mixture. Cover with another large piece of parchment paper. Press down to flatten slightly then with a rolling pin; roll out to 1/4-inch thick. Place in freezer on a flat surface to set.
• Arugula Pesto
• Toast walnuts in a dry skillet over medium heat for approximately 5 minutes; tossing often. They will become lightly toasted and fragrant
• In a food processor, combine arugula, Parmesan cheese, walnuts, garlic and kosher salt. Turn on and slowly add in extra-virgin olive oil and walnut oil until a paste forms, approximately 30 seconds. Transfer to a bowl, cover with plastic wrap and place in refrigerator.
• Halibut
• Preheat broiler on high.
• Remove crust from the freezer. Keep the parchment paper on and, using kitchen shears, cut 6 pieces into the same size as the halibut fillets.
• Working in 2 separate sauté pans, evenly heat canola oil over medium-high heat. Season halibut fillets with kosher salt. Once the oil is hot and smoking, add 3 halibut fillets per pan and sear for 5 minutes on one side, then flip and sear for 3 minutes longer on the other side. Working in 2 pans will allow the fillets to cook evenly and not be overcrowded in the pan.
• Remove one side of parchment paper from the crust and top each piece of halibut. Peel away the second side of parchment, repeating until all 6 are topped.
• Transfer the sauté pans under the broiler for approximately 2 minutes or until crust is golden brown and toasted.
• Spoon arugula pesto on the bottom of a large serving platter. Place crusted halibut on top and serve family style.

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.

BAKED HALIBUT WITH ARUGULA SALSA VERDE

Steps:

• Position an oven rack in the center of the oven. Preheat the oven to 375 degrees F.
• For the fish topping: Mix the chives, parsley and lemon zest in a small bowl. Cover and chill. This can be prepared 4 hours ahead, but keep chilled.
• For the baked halibut: Coat the halibut fillets all over with the olive oil. Place the fish on a rimmed baking sheet. Sprinkle with the salt, pepper and chive-lemon topping, pressing slightly to adhere. Bake the fish just until opaque in the center, 9 to 10 minutes. Transfer 1 fish fillet to each of 4 plates. Spoon the Arugula Salsa Verde alongside. Serve with the lemon wedges, if using.
• Stir the arugula, parsley, olive oil, capers, lemon juice, lemon zest, salt and red pepper together in a small bowl. Cover and chill. The salsa can be prepared 4 hours ahead, but let it stand at room temperature 1 hour before serving.

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.

EASY PESTO HALIBUT

Steps:

• In a small bowl, combine the oil, sauce mix and lemon juice.
• Brush over both sides of fillets.
• Place in a greased 13" x 9" baking dish.
• Bake, uncovered, at 450 degrees for 12 to 15 minutes or until fish flakes easily with a fork.