Flakey halibut fillets are served over a peppery walnut arugula pesto and topped with fresh, lightly dressed tomatoes.
2 1/2 cups tightly packed baby arugula
1/2 cup California walnuts
1/4 cup grated Parmesan cheese
1/4 teaspoon kosher salt
2 cloves garlic
1/3 cup extra virgin olive oil
1 1/2 cups halved small cherry or grape tomatoes
1/4 cup snipped fresh basil
2 tablespoons extra virgin olive oil
1 1/2 tablespoons lemon juice
2 cloves garlic, minced
6 (4-oz.) halibut fillets
1/4 cup finely chopped California walnuts
1/4 cup panko breadcrumbs
1/4 cup butter, softened
3 tablespoons chopped fresh Italian parsley
1/4 teaspoon kosher salt
Freshly ground pepper to taste
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.
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