Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, brad's panko parmesan crusted halibut with cashew pesto pasta. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
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Great recipe for Brad's panko parmesan crusted halibut with cashew pesto pasta.. Halibut can be awfully pricey; if seeking a cheaper option, any mild, lean, flaky white fish, such as flounder, sole, or tilapia, would probably do. Stir in the breadcrumbs, half the shallots, the parsley, lemon zest, and season with salt and pepper.
To begin with this particular recipe, we must prepare a few components. You can cook brad's panko parmesan crusted halibut with cashew pesto pasta using 20 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Brad's panko parmesan crusted halibut with cashew pesto pasta:
- Get For the fish
- Take 2 lbs halibut fillet. Skin removed
- Take Sea salt
- Prepare White pepper
- Prepare Garlic powder
- Prepare 1 cup Panko bread crumbs
- Make ready 1 cup grated parmesan cheese
- Make ready 1 tbs dry mustard
- Prepare 1 tbs chilie flakes
- Make ready Flour for dredging
- Make ready 1 egg, beaten
- Prepare For the pasta
- Make ready 1 lb tri color rotini
- Make ready 1 1/2 cups prepared pesto
- Take 1 snack size bag of honey roasted cashews, smashed to crumbs
- Take 1 medium red onion, chopped
- Take 1 tbs minced garlic
- Prepare 2 tbs butter
- Get 1/4 cup white wine
- Make ready Drizzle of balsamic vinegar
Place the coated fish on top of the cooking rack. Place the halibut in the pan. In a small bowl, mix the panko crumbs, all-seasoning salt, garlic powder, and ground pepper together. I did make a few changes to suit my pallet though.
Steps to make Brad's panko parmesan crusted halibut with cashew pesto pasta:
- 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, 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.
I added grated parmesan to the panko as well as minced fresh Italian parsley. I also seasoned the fish with Fleur de Sel and Herbes de Provence prior to the layer of dijon mustard. I skipped the broth bath and just baked the fish on tin foil on a sheet pan. I Used halibut from Alaska which had been frozen and vacuumed sealed. I didn't have horseradish so instead used Trader Joes sweet hot mustard and didn't use the required Dijon mustard.
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