Brad's panko parmesan crusted halibut with cashew pesto pasta

Name: Brad's panko parmesan crusted halibut with cashew pesto pasta
Yield: 4-5 servings
Cuisine: American
Ingredients: For the fish; 2 lbs halibut fillet. Skin removed; Sea salt; White pepper; Garlic powder; 1 cup Panko bread crumbs; 1 cup grated parmesan cheese; 1 tbs dry mustard; 1 tbs chilie flakes; Flour for dredging; 1 egg, beaten; For the pasta; 1 lb tri color rotini; 1 1/2 cups prepared pesto; 1 snack size bag of honey roasted cashews, smashed to crumbs; 1 medium red onion, chopped; 1 tbs minced garlic; 2 tbs butter; 1/4 cup white wine; Drizzle of balsamic vinegar

wingmaster835 @wingmaster

Sequim Washington

Brad's panko parmesan crusted halibut with cashew pesto pasta

wingmaster835 @wingmaster

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Ingredients

4-5 servings

For the fish
2 lbshalibut fillet. Skin removed
Sea salt
White pepper
Garlic powder
1 cupPanko bread crumbs
1 cupgrated parmesan cheese
1 tbsdry mustard
1 tbschilie flakes
Flour for dredging
1egg, beaten
For the pasta
1 lbtri color rotini
1 1/2 cupsprepared pesto
1snack size bag of honey roasted cashews, smashed to crumbs
1medium red onion, chopped
1 tbsminced garlic
2 tbsbutter
1/4 cupwhite wine
Drizzle of balsamic vinegar

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Steps

1

Prepare halibut and cut into portions. Sprinkle with salt, pepper, and garlic powder. Set aside.
2

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
3

Grease a baking sheet. Dredge fish in flour mixed with dry mustard. Place on baking sheet. Brush on beaten egg.
4

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.
5

Meanwhile, boil 4 qts salted water. Add pasta. Cook till AL dente. Drain and rinse with cold water.
6

Add pasta back to pot. Mix in pesto sauce, crushed cashews, onion mixture, and a pinch of parmesan. Heat on low until heated through.
7

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

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Cooksnaps

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wingmaster835 @wingmaster

on April 27, 2018 03:00

Sequim Washington

cooking is a passion of mine. I started when I was very young and I had to drag a milk crate around to see over the counter. taught by a career cook (my grandmother ). I have always tried to push the boundaries of conventional cooking. I prefer cooking wild game. when I can get my hands on it, but fish is more readily available for me. I raise and butcher most of the livestock that I use for my conventional recipes. I hope everyone can find a few recipes they like in my list.