ROASTED HALIBUT WITH WALNUT CRUST
Provided by Diane Rossen Worthington
Categories Roast Walnut Halibut Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F. Spray rimmed baking sheet with nonstick spray. Mix walnuts, panko, and all herbs in small bowl; sprinkle with salt and pepper. Brush each fish fillet with 1 tablespoon melted butter; sprinkle with salt and pepper. Place fish on prepared baking sheet. Sprinkle panko-herb mixture atop fish, dividing equally and pressing to adhere. Roast fish until just opaque in center, about 8 minutes. If crisper topping desired, preheat broiler and broil fish about 1 minute, watching carefully to prevent burning. Transfer fish to plates; garnish with lemon wedges.
- *Available in the Asian foods section of some supermarkets and at Asian markets.
CALIFORNIA WALNUT PANKO CRUSTED HALIBUT WITH ARUGULA PESTO AND HERBED TOMATOES
Flakey halibut fillets are served over a peppery walnut arugula pesto and topped with fresh, lightly dressed tomatoes.
Provided by California Walnuts
Time 40m
Number Of Ingredients 18
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.
Nutrition Facts : Calories 440 cal, SaturatedFat 9 g, UnsaturatedFat 15.3 g, Cholesterol 80 mg, Carbohydrate 7 g, Sugar 2 g, Protein 25 g
CASHEW CRUSTED HALIBUT WITH MANGO SALSA AND COCONUT RICE
Cashew Crusted Halibut with Mango Salsa and Coconut Rice is not only gorgeous to look at, it's easy to make, super tasty, AND gluten-free!
Provided by Marie Porter
Categories Main Course
Time 35m
Number Of Ingredients 19
Steps:
- Preheat oven to 350 F, Line a small baking sheet with parchment paper.
Nutrition Facts : Calories 1206 kcal, Carbohydrate 122 g, Protein 52 g, Fat 61 g, SaturatedFat 28 g, Cholesterol 83 mg, Sodium 448 mg, Fiber 13 g, Sugar 20 g, ServingSize 1 serving
PECAN CRUSTED HALIBUT WITH LEMON WINE SAUCE
You're going to enjoy pecan crusted halibut featuring pan-seared seafood fillets covered w/ pecan panko crumbs, and cooked in a lemon wine sauce.
Provided by JB @ The Grateful Girl Cooks!
Categories Entree Entree-Seafood
Time 30m
Number Of Ingredients 20
Steps:
- Preheat oven to 425 degrees. Cover a cookie sheet with aluminum foil; give it a good coating of non-stick spray. Pat the pieces of halibut dry with a paper towel, lightly season with salt and pepper, then place onto prepared baking sheet. Keep pieces about 1/2-1 inch apart.
- In a separate bowl place Panko breadcrumbs, pecans, and Parmesan cheese. Stir to combine. Add melted butter, horseradish, Dijon mustard, chopped parsley, dill, and lemon zest. Mix with a fork until mixture is crumbly.
- Using a spoon and/or your hands, divide crumb mixture evenly on top of each fillet. Cover the top completely, pressing crumbs onto fish to get them to "stick". Scoop crumbs up that fall off fish; gently press them back onto fish. When all halibut pieces are coated, drizzle olive oil on top. Bake (uncovered) at 425° F for 12-15 minutes, until cooked through and crust is golden brown.
- While halibut bakes, make lemon wine sauce. Heat olive oil in saucepan on medium. When hot, add shallots. Stir and cook for 2-3 minutes, until shallots are slightly soft. Turn heat to High. Pour in wine and lemon juice. Bring to a boil; stir and continue to cook for 6-8 minutes (or 5-6 minutes if making half recipe), until the liquid has reduced slightly. Turn heat back to Low. Add butter. Stir until butter has melted and is incorporated into sauce. Remove pan from heat. Stir in fresh (or dried) dill. Taste sauce; season with salt and pepper.
- When halibut is done, crust will be a gorgeous golden brown color, and fish should be cooked through. Use a spatula to place halibut onto individual serving plates. Drizzle with lemon wine sauce. Serve, and enjoy!
Nutrition Facts : ServingSize 1 serving, Calories 508 kcal, Carbohydrate 16 g, Protein 38 g, Fat 29 g, SaturatedFat 8 g, Cholesterol 110 mg, Sodium 655 mg, Fiber 2 g, Sugar 2 g
WALNUT CRUSTED HALIBUT WITH HONEY SOY SAUCE
Walnut Crusted Halibut with Honey Soy Sauce. The Cutting Horse Restaurant recipe provided courtesy of Chef Joey Kistler.
Provided by Megan2300
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat the oven to 375ºF.
- Chop the walnuts.
- Stir a pinch of salt and pepper into the flour and reserve in a shallow dish.
- Whish together the honey and soy sauce and reserve.
- Dip the halibut filets in the flour, coating thoroughly and shaking gently to remove any excess. Next dip them in the egg wash, draining off any excess, and immediately roll in the walnuts to coat. Reserve for 5 minutes to allow the coating to "set.".
- Heat the olive oil in a sauté pan large enough to hold the filets and add the fish. Cook on one side until golden brown, flip carefully and finish in the oven for 5 minutes, or until cooked through.
- Arrange on a plate and drizzle with the reserved sauce.
WALNUT CRUSTED HALIBUT
Make and share this Walnut Crusted Halibut recipe from Food.com.
Provided by 4-H Mom
Categories High Protein
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees.
- Mix four, salt and pepper on a sheet of wax paper. Beat egg white and 2 tsp water in a shallow bowl. Spread walnuts on another sheet of wax paper.
- Cat fish in flour mixture, dip in egg white mixture then press into walnuts to coat. Arrange in pan.
- Bake 5 to 10 minutes until fish is barely opaque at center when tested with tip of knife.
- Serve with Orange Salsa.
Nutrition Facts : Calories 392.7, Fat 23, SaturatedFat 2.4, Cholesterol 54.4, Sodium 165.2, Carbohydrate 7, Fiber 2.1, Sugar 0.8, Protein 40.2
WALNUT CRUSTED HALIBUT
This recipie comes from a version of this halibut that I used to order in a restaurant in Anchorage, Alaska.Halibut is caught in March and April.This is a great remake,that I came up with ,at my own home. After my visit in Alaska,I would go to the fish monger and buy Some Fresh Halibut ,that was just caught the day before. The...
Provided by Katie Maher
Categories Fish
Time 30m
Number Of Ingredients 8
Steps:
- 1. Each piece can be 6 to 8 ounces. Wash the Halibut.patt dry with a paper towel,sprinkle with a little salt and pepper .set aside
- 2. Put walnuts into plastic bag.Crush then put onto a plate for rolling the fish in the nuts
- 3. Combine the 2 eggs, 1 tablespoon of lemon juice. Chopped dill(table spoon)1 T spoon smoked paprika . MIx ingredients in shallow dish large enough to dip the fish.
- 4. Add about 2 cups Panko into another shallow dish for Putting the fish into. Line up the dipping station with Panko,egg mixture, nuts Roll in Panko then eggs,nuts if nuts don't stick you can go back to eggs,then the nuts. Pre heat oven to 400 Place dipped fish onto the baking pan that has been sprayed with olive oil spay. Cook for 15 minutes this will vary from thickness off the fish. Halibut is one of the fish that it's nice to have it cooked through so,if you put your finger in the top middle of fish and push down,if it's firm,then you know it's done.
- 5. On the side as a dipping sauce ,Salsa Verde. Tomatios 3 Red onion1 smallish 1/4 cup of water 1 cup of Basil (fresh) Combine all ingredients into a blender 1/2 cup of nutritional yeast I use that nutritional Yeast as a thickener Blend all ingredients until it's smooth. Port mixture into a small serving bowl with a large spoon served next to your fish. I will grill some summer fresh vegetables as a side.
CRUSTED HALIBUT FILLETS WITH ARUGULA PESTO
The combination of walnuts, breadcrumbs and butter makes for a delicious and crispy topping. Try it with other meats including pork, beef or chicken.
Provided by Mike Isabella
Time 1h
Number Of Ingredients 17
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.
Nutrition Facts : Calories 560 cal, Cholesterol 80 mg, Carbohydrate 4 g, Protein 20 g
CRUSTED HALIBUT FILET WITH ARUGULA PESTO
The combination of walnuts, breadcrumbs and butter makes for a delicious and crispy topping. Try it with other meats including pork, beef or chicken.
Provided by Allrecipes Member
Time 50m
Yield 6
Number Of Ingredients 14
Steps:
- Prepare the 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 will 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.
- Meanwhile prepare the arugula pesto. Toasts 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.
- Now prepare the 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 filets.
- Working in 2 separate saute pans, evenly heat canola oil over medium high heat. Season halibut filets with kosher salt. Once the oil is hot and smoking; add 3 halibut filets 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 filets to cook evenly and not be over crowded 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 saute 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.
Nutrition Facts : Calories 511.9 calories, Carbohydrate 4.5 g, Cholesterol 77.1 mg, Fat 38.2 g, Fiber 0.5 g, Protein 38 g, SaturatedFat 8.9 g, Sodium 647 mg, Sugar 0.4 g
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