Crusted Halibut Fillets with Arugula Pesto
DESCRIPTION
The combination of walnuts, breadcrumbs and butter makes for a delicious and crispy topping. Try it with other meats including pork, beef or chicken.
Total Time
Prep Time
40 Mins
Cook Time
20 Mins
Total Time
1 Hr
Nutrition
Calories
560 cal
Total Fat
52 g
Polyunsaturated Fat
9 g
Cholesterol
80 mg
Sodium
650 mg
Carbohydrates
4 g
Dietary Fiber
1 g
Protein
20 g
Ingredients
Crust
- 1/4 cup panko breadcrumbs, whole-wheat
- 1/4 cup California walnuts, finely ground (pulsed in a food processor)
- 4 tablespoons butter, unsalted, room temperature
- 1/2 teaspoon kosher salt
Arugula Pesto
- 2 1/2 cups baby arugula, chopped, tightly packed
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons California walnuts, chopped
- 1 teaspoon garlic, minced
- 1/2 teaspoon kosher salt, coarse
- 1/3 cup extra-virgin olive oil
- 1 tablespoon walnut oil
Halibut
- 3 tablespoons canola oil
- 6 each, 4-ounce halibut fillets
- 1/2 teaspoon kosher salt
Preparation
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.