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Fresh From The Sea

Halibut Recipe of the Week

Rick Oruch - Sunday, March 17, 2019


Halibut with Herb Pesto and Roasted Carrots and Cauliflower              

 Serves 2

For the Halibut:

  • 2- 6 to 8 oz Halibut Fillets  
  • Salt and Pepper
  • ½ Cup Panko
  • ¼ cup Pesto ( Purchased or your own home recipe)

For the Carrots and Cauliflower:

  • ½ lbs. Baby Carrots
  • ½ lbs. Cauliflower Florets
  • 3 tbsp. Olive Oil

  • Pre heat oven to 350
  • Season the fish with salt and pepper. Then coat the halibut on both sides with pesto, place fillet in the panko and coat both sides.
  • Place the fish in baking dish and bake 15-20 minutes until panko is lightly toasted and fish is just cooked through.
  • Toss the carrots and cauliflower in a bowl with 3 tbsp. of olive oil and season with salt and pepper.
  • Spread in a single layer or rimmed baking sheet. Roast the vegetables until tender and lightly browned about 25 minutes. Stirring once or twice.
  • Place vegetables and halibut on plate and enjoy!


 




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