California Walnut Panko Crusted Halibut with Arugula Pesto and Herbed Tomatoes (Foodservice)
DESCRIPTION
Flaky halibut fillets are topped with a golden California walnut panko crust that adds richness, texture, and subtle nuttiness, then baked until just tender. The fish sits over a peppery walnut arugula pesto that provides freshness, color, and savory depth to the plate. A spoonful of lightly dressed herbed tomatoes adds brightness and acidity, balancing the richness of the walnuts and butter. Together, the walnut crust, vibrant pesto, and fresh tomatoes create a refined yet approachable seafood dish suitable for foodservice, retail, or home kitchens.
Total Time
Prep Time
50 Mins
Cook Time
10 Mins
Total Time
1 Hr
Nutrition
Calories
320
Total Fat
30
Saturated Fat
8
Trans Fat
0
Polyunsaturated Fat
0
Monounsaturated Fat
0
Cholesterol
30
Sodium
570
Carbohydrates
8
Dietary Fiber
2
Total Sugars
2
Added Sugars
0
Protein
7
Vitamin D
1
Calcium
60
Iron
1
Potassium
300
Ingredients
Herbed Tomatoes
- 2 cups (12 oz or 240 g) Cherry or grape tomatoes, small, halved
- ¼ cup (½ oz or 15 g) Chopped fresh basil
- 3 Tbsp (1 ½ oz or 45 g) Extra virgin olive oil
- 2 Tbsp (1 oz or 30 g) Lemon juice
- 2 tsp (6 g) Minced garlic
- ¼ tsp (1 -3 g) Kosher salt
Savory Walnut-herb Crust
- ¼ cup (1 oz or 30 g) Finely chopped California walnuts
- ¼ cup (1 oz or 25 g) Panko breadcrumbs
- ¼ cup (2 oz or 60 g) Unsalted butter, softened to room temperature, not melted
- 3 Tbsp (½ oz or 12 g) Chopped fresh Italian parsley
- ¼ tsp (1-2 g) Kosher salt
- ¼ tsp (.5 g) Ground black pepper
Halibut
- 6 each - 4 oz (120 g) Halibut fillets
Walnut Arugula Pesto
- 1 cup (4 oz or 120 g) California walnuts
- 5 cups (4 oz or 120 g) Baby arugula, tightly packed
- ½ cup (1 ½ oz or 40 g) Parmesan cheese, grated
- 4 cloves (20 g) Garlic
- ½ tsp (2-5 g) Kosher salt
- ¼ cup (5 oz or 160 g) Extra virgin olive oil
Preparation
Savory Walnut-herb Crust
- To prepare the crust, using a spatula, stir together the walnuts, breadcrumbs, butter, parsley, salt, and pepper in a small bowl.
- Once combined, use a spatula to press the ingredients together until a homogeneous mixture forms.
Walnut Arugula Pesto
- Combine the walnuts, arugula, parmesan, garlic, and salt in a food processor. Pulse the ingredients until they are uniformly processed.
- Drizzle in the olive oil through the feed tube while running the processor until ingredients are creamy and combined into a thick, but spreadable paste.
- Store refrigerated for up to 5 days. Or freeze and small containers to defrost to use as a component within 3 months.
Final Preparation
- To prepare herbed tomatoes, stir together all ingredients in a bowl. Set aside.
- To prepare halibut, preheat the oven to 400°F (200 °C) and line a baking sheet with a nonstick mat or parchment paper.
- Pat the halibut dry, season lightly with salt, and place on a lined baking sheet. Press equal amounts of crust, about 1 ½ - 2 Tbsp. (3/4 oz or 20 g per portion) onto each halibut fillet.
- Bake for 10 minutes, or until the fish is cooked through (about 140°F/60 °C) and the walnut topping is golden brown.
- To serve, spread equal amounts of pesto (1-2 Tbsp. Pesto onto the center of 6 plates. Place halibut over pesto and top with tomatoes ¼ cup (1 ½ oz or 40 g) tomatoes.