Prepare halibut and cut into portions. Sprinkle with salt, pepper, and garlic powder. Set aside.

Melt butter in a fry pan. Saute onions until they start to carmelize. Add garlic. Saute 2 more minutes. Add wine and cashews. cook off liquid. Set aside

Grease a baking sheet. Dredge fish in flour mixed with dry mustard. Place on baking sheet. Brush on beaten egg.

Mix panko, parmesan, and Chile flakes. Crust top of fish. Bake at 425 8-9 minutes. Middle rack. Turn broiler on high. Cook until crust browns. Keep a good eye on it.

Meanwhile, boil 4 qts salted water. Add pasta. Cook till AL dente. Drain and rinse with cold water.

Add pasta back to pot. Mix in pesto sauce, crushed cashews, onion mixture, and a pinch of parmesan. Heat on low until heated through.

Plate immediately. Place halibut over pasta. Drizzle with balsamic vinegar. Garnish with basil leaves and lemon slices. Enjoy.