This is one of our all time favorite meals. The savory of the home made Pesto Butter and the acid from the tomatoes work perfectly with Halibut. We typically serve with risotto and grilled asparagus. We found this recipe in Cuisine at Home years ago.
For the Pesto Butter- Helps to make a day in advance, but can be made day of. Just needs to set up. It also freezes for months.
1 Stick unsalted butter, softened
1 Cup fresh basil leaves
1/4 Cup Parmesan, grated
2 T pine nuts, toasted- very important to toast
2 Cloves of garlic
1/2 t kosher or sea salt
1/4 t red pepper flakes
Cream butter, basil, Parmesan, nuts, garlic, salt and pepper flakes together in a food processor. Spread the butter onto a sheet of plastic wrap. Wrap the plastic around the butter then role back and forth until an shape like a cylinder. Twist ends tightly and then chill until ready to use.
For the Halibut
Preheat oven to 425
2-4 Halibut fillets
3 T unsalted butter, melted
1-2 Cups Panko Bread Crumbs
2 T Extra Virgin Olive Oil
1 C grape tomatoes, I will cut them in half, but you can leave whole
Brush fillets with melted butter and season with salt and pepper. Coat with Panko and press in to the fillet so they stick. Heat a large saute pan over medium high heat with the olive oil. To make sure the oil is hot enough to put the fillets on, I will generally put a little water on my finger tips and flick into the oil. It will pop if it is hot enough.
Saute fish for 3 minutes per side. About half way through the second side toss the tomatoes into the pan. Then into the oven for 10 mins.
Let rest a minute or two after taking out, plate and serve.
For the Pesto Butter- Helps to make a day in advance, but can be made day of. Just needs to set up. It also freezes for months.
1 Stick unsalted butter, softened
1 Cup fresh basil leaves
1/4 Cup Parmesan, grated
2 T pine nuts, toasted- very important to toast
2 Cloves of garlic
1/2 t kosher or sea salt
1/4 t red pepper flakes
Cream butter, basil, Parmesan, nuts, garlic, salt and pepper flakes together in a food processor. Spread the butter onto a sheet of plastic wrap. Wrap the plastic around the butter then role back and forth until an shape like a cylinder. Twist ends tightly and then chill until ready to use.
For the Halibut
Preheat oven to 425
2-4 Halibut fillets
3 T unsalted butter, melted
1-2 Cups Panko Bread Crumbs
2 T Extra Virgin Olive Oil
1 C grape tomatoes, I will cut them in half, but you can leave whole
Brush fillets with melted butter and season with salt and pepper. Coat with Panko and press in to the fillet so they stick. Heat a large saute pan over medium high heat with the olive oil. To make sure the oil is hot enough to put the fillets on, I will generally put a little water on my finger tips and flick into the oil. It will pop if it is hot enough.
Saute fish for 3 minutes per side. About half way through the second side toss the tomatoes into the pan. Then into the oven for 10 mins.
Let rest a minute or two after taking out, plate and serve.
Comments
Post a Comment