Crusted Halibut Fillets With Arugula Pesto Recipes

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.

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.

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!

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.

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.

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.