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.
Total Time
Prep Time
30 Mins
Cook Time
10 Mins
Total Time
40 Mins
Nutrition
Calories
440
Total Fat
35
Saturated Fat
9
Polyunsaturated Fat
8.75
Monounsaturated Fat
15.3
Cholesterol
80
Sodium
210
Carbohydrates
7
Dietary Fiber
2
Total Sugars
2
Protein
25
Vitamin D
6
Calcium
80
Iron
1
Potassium
720
Ingredients
Arugula Pesto
- 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
Herbed Tomatoes
- 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
Halibut
- 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
Preparation
- 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.