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
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
PESTO HALIBUT
The mildness of halibut contrasts perfectly with the robust flavor of pesto in this recipe. It takes only minutes to get the fish ready for the oven, leaving you plenty of time to get started on your side dishes. Nearly anything goes well with this entree. -April Showalter, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 4
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.
Nutrition Facts : Calories 188 calories, Fat 7g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 481mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
HERB CRUSTED HALIBUT
Flavorful herbs and panko bread crumbs add a wonderful crust to thick slices of halibut fillet.
Provided by Duncan
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 30m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 273 calories, Carbohydrate 14.8 g, Cholesterol 62.4 mg, Fat 7.2 g, Fiber 0.4 g, Protein 38.3 g, SaturatedFat 0.7 g, Sodium 778.1 mg, Sugar 0.1 g
GRILLED HALIBUT WITH PESTO AND ARUGULA
Yield Makes 4 servings
Number Of Ingredients 5
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.
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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