California Walnut Panko Crusted Halibut with Arugula Pesto and Herbed Tomatoes
Description
Flakey halibut fillets are served over a peppery walnut arugula pesto and topped with fresh, lightly dressed tomatoes.
Ingredients
Arugula Pesto
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2 1/2 cups tightly packed baby arugula
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1/2 cup California walnuts
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1/4 cup grated Parmesan cheese
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1/4 teaspoon kosher salt
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2 cloves garlic
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1/3 cup extra virgin olive oil
Herbed Tomatoes
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1 1/2 cups halved small cherry or grape tomatoes
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1/4 cup snipped fresh basil
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2 tablespoons extra virgin olive oil
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1 1/2 tablespoons lemon juice
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2 cloves garlic, minced
Halibut
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6 (4-oz.) halibut fillets
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1/4 cup finely chopped California walnuts
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1/4 cup panko breadcrumbs
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1/4 cup butter, softened
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3 tablespoons chopped fresh Italian parsley
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1/4 teaspoon kosher salt
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Freshly ground pepper to taste
PREPARATION
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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.
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To prepare herbed tomatoes, stir together all ingredients in a medium bowl.
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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.
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Stir together walnuts, breadcrumbs, butter, parsley, salt and pepper in a small bowl. Press equal amounts onto each halibut fillet.
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Bake for 10 minutes or until fish flakes easily with a fork and topping is golden brown.
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Spread equal amounts of pesto onto the center of 6 plates. Place halibut over pesto and top with tomatoes.
NUTRITION
- Calories: 440 cal
- Total Fat: 35 g
- Saturated Fat: 9 g
- Polyunsaturated Fat: 8.75 g
- Monounsaturated Fat: 15.3 g
- Cholesterol: 80 mg
- Sodium: 210 mg
- Carbohydrates: 7 g
- Dietary Fiber: 2 g
- Total Sugars: 2 g
- Protein: 25 g
- Vitamin D: 6 mcg
- Calcium: 80 mg
- Iron: 1 mg
- Potassium: 720 mg