California Walnut Panko Crusted Halibut With Arugula Pesto And Herbed Tomatoes Recipes

ROASTED HALIBUT WITH WALNUT CRUST

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

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.

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.

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.

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.

PANKO-CRUSTED HALIBUT WITH SWISS CHARD

Steps:

• 1. Heat the oven to 350 degrees F. Melt 4 tablespoons butter in a small pot. Stir in the breadcrumbs, half the shallots, the parsley, lemon zest, and season with salt and pepper.
• 2. Sprinkle both sides of the halibut fillets with salt and pepper. Spread a thin layer of mayonnaise on top of each fillet, then press the panko mixture on top.
• 3. Heat the remaining 3 tablespoons butter in a 12-inch skillet. Add the rainbow chard stems and remaining shallots. Cook 2 minutes, then turn off the heat. Fold in the torn chard leaves, 2 tablespoons water, and salt and pepper, to taste. Place the halibut fillets on top of the chard leaves.
• 4. Transfer the skillet to the oven until the fish is just cooked through, 15 to 20 minutes.

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.

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.