Pesto Crusted Halibut 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.

BAKED HALIBUT WITH PESTO

Steps:

• Preheat the oven to 400 degrees. Put the butter in a casserole dish large enough to hold the fish in one layer, and place the dish in the oven to melt the butter. Remove the dish from the oven and coat both sides of the fish with butter by flipping it once in the dish. (If the fillet has skin, the skin side should be down after you flip the fish.)
• Brush the pesto on top of the halibut flesh. (At this point, the fish can be covered and refrigerated for up to 12 hours.) Bake it for 15 - 20 minutes, depending on the thickness of the fish, until it is just cooked through and flakes easily. Serve it immediately.

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!

BRIOCHE AND PESTO CRUSTED HALIBUT WITH PORTOBELLO CAPS, BROCCOLI, CREAMED FENNEL AND SUN-DRIED TOMATO BEURRE BLANC

Steps:

• For the crust:
• Preheat the oven to 400 degrees F.
• In a food processor, combine the basil leaves, garlic and pine nuts. Slowly add the oil scraping down the sides a couple of times. Add Parmesan and season, to taste. Process briefly until combined. Add the eggs, egg yolk, and brioche crumbs. Mix for 1 minute and set aside. Arrange the fillets on a baking pan, pat dry, and season with salt and pepper. Place the crust mixture on a sheet of parchment paper; level off to 1/4-inch thick. Cut the parchment and the crust, using a sharp knife, to fit the size of each fillet, and gently slide butter on top of each fillet using a warmed spatula. Bake for 15 minutes.
• For the portobello mushrooms:
• Preheat grill on high.
• Mix all ingredients and rub marinade over portobello caps. Cook on grill for about 5 minutes on both sides until both sides are charred. Once charred, remove from grill and transfer into a roasting pan. Roast in the oven for 10 minutes. Remove pan from the oven and keep warm.
• For the beurre blanc:
• Combine the shallots, peppercorns, wine, lemon juice and vinegar in a medium saucepan over medium heat. Simmer for 7 minutes until the sauce liquids have reduced by two-thirds. Add the cream and simmer for 10 minutes. Do not boil. Remove from heat and whisk in the butter a little at the time. Strain through a fine mesh strainer. Adjust seasoning with salt and pepper, and stir in the sun-dried tomato paste. Hold the sauce in a bain-marie or canister to keep warm until ready to serve.
• For the creamed fennel:
• Heat large saute pan over medium heat. Add butter and melt, but be careful not to burn the butter. Once melted add the blanched fennel and saute over low heat. Season, to taste, with salt and pepper. Add heavy cream and reduce by half. Do not boil.
• To serve, arrange the creamed fennel in the center of each plate, top with the portobello mushrooms and the fish. Garnish with the broccoli and finish with the beurre blanc.

HERB CRUSTED HALIBUT

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Line a baking sheet with foil.
• Combine panko bread crumbs, parsley, dill, chives, extra-virgin olive oil, lemon zest, sea salt, and black pepper in a bowl. Taste and adjust with more salt if desired.
• Rinse halibut fillets and pat dry with a paper towel.
• Place halibut fillets onto the prepared baking sheet.
• Generously spoon the herbed crumbs over the fish, and lightly press crumb mixture onto each fillet.
• Bake in the preheated oven until crumb topping is lightly browned and fish flakes easily with a fork, 10 to 15 minutes.

BAKED HALIBUT WITH CRISPY PANKO

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir panko bread crumbs and melted butter together in a bowl until evenly coated.
• Pour enough chicken stock into an oven-proof skillet to cover bottom; arrange halibut fillets in skillet. Drizzle lemon juice over fillets; season with salt and pepper. Spread a think layer of Dijon mustard over each fillet; press bread crumb mixture over mustard layer.
• Place skillet in the preheated oven and cook until fillets flake easily with a fork and topping is browned, about 20 minutes.

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.

PEPITA CRUSTED PACIFIC HALIBUT WITH CILANTRO SERRANO CREAM

Steps:

• Season all sides of the halibut with the 1 teaspoon of salt and 1 teaspoon of pepper. In a shallow dish, combine the flour and the remaining salt and pepper. In a second shallow dish add the eggs. Add the pepitas to a third shallow dish. 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 pepitas, pressing gently for even coverage. Set on a plate, seed side up, and repeat with remaining halibut. Cover loosely and refrigerate for 15 minutes.
• While the fish is resting, prepare the cilantro cream.
• Preheat the oven to 300 degrees F.
• Heat a nonstick skillet over medium-high heat and add the canola oil. When the oil is hot add the fish, pepita side down, and cook until golden, about 2 minutes. Flip over, then gently transfer them to a baking sheet fitted with a rack. Bake in the oven until the internal temperature of 145 degrees F registers on an instant-read thermometer, about 6 to 7 minutes. Arrange on serving plates, topped with the cilantro cream and serve.
• Melt the butter in a small saucepan over medium-high heat. Add the shallot and serrano pepper and saute for 1 minute. Add the half-and-half and cilantro and bring to a low simmer. Stir frequently until reduced by half, about 6 to 8 minutes. 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.

HALIBUT STEAKS WITH PESTO SAUCE

Steps:

• Wipe the steaks dry with paper towels. Spread the pesto on both sides of the steaks and allow them to sit for an hour at room temperature.
• Heat coals or broiler and grill the steaks on both sides until cooked. Remove from heat, season with salt and pepper and serve, garnished with lemon or lime, cut in half.

HALIBUT WITH CILANTRO PESTO

Steps:

• Lightly spray the grill rack or broiler pan with cooking spray. Preheat the grill on medium high or preheat the broiler.
• In a small bowl, stir together the pesto ingredients. Brush half the pesto on one side of the fish. Place the fish with the pesto side up on the grill rack or in the broiler pan. Set the remaining pesto aside.
• Grill or broil about 6 inches from the heat for 4 minutes. Turn the fish over. Spread with the remaining pesto. Grill or broil for 4 to 6 minutes, or until the fish flakes easily when tested with a fork (for halibut) or is the desired doneness (for salmon). Watch carefully so the walnuts don't burn.
• Nutrition Information
• (Per serving)
• Calories: 182
• Total fat: 8.0g
• Saturated: 1.5g
• Trans: 0.0g
• Polyunsaturated: 3.0g
• Monounsaturated: 3.0g
• Cholesterol: 38mg
• Sodium: 105mg
• Carbohydrates: 1g
• Fiber: 0g
• Sugars: 0g
• Protein: 25g
• Calcium: 92mg
• Potassium: 548mg
• Dietary Exchanges
• 3 very lean meat
• 1 fat

CASHEW-CRUSTED HALIBUT WITH PESTO CREAM SAUCE RECIPE

Steps:

• Preheat oven to 325°F. Season halibut with 1 teaspoon each salt and pepper. Assemble 3 small shallow dishes. Combine flour and remaining salt and pepper in first dish. Add egg to the second and cashews to the third. Dredge whole fillets in flour, shaking off excess. Dip one side in egg, then nuts, pressing gently. Place on a baking sheet, nut side up. Cover and refrigerate 20 minutes. In a small saucepan, combine cream, pesto and Parmesan. Simmer over medium heat until reduced by half. In a large nonstick skillet over medium heat, heat oil. When oil is hot, add fish, nut side down. Cook until golden, 1-2 minutes per side. Transfer to a clean baking sheet, nut side up. Bake 6-7 minutes. Place fish on 4 plates. Drizzle with sauce. Makes 4 servings.

PESTO PANKO BAKED FISH

Steps:

• Wash and dry fish fillets.
• Coat fish with pesto.
• Now coat fish with panko, pressing to make it stick.
• Place in a baking dish and bake in 350 degrees F. at 7 minutes per inch of fish or until done.