Wednesday, October 20, 2010

Walnut Herb Encrusted Halibut

Adapted from Bon Appétit  | October 2007



Walnut Herb Encrusted Halibut


This is a really great topping for any white fish, but of course it is particularly nice with a lovely halibut. It is crunchy, nutty, herby and delicious. And it is a nice change from simple (but of course, lovely) grilled treatment with lemon juice. We ate this with an herby green salad and garden tomatoes. If you wanted to get fancy, I think it would be really good nestled on a turnip puree, or served with roasted fingerling potatoes.

Here's what you need: 
  • Nonstick vegetable oil spray
  • 3/4 cup finely chopped toasted walnuts
  • 1/2 cup panko 
  • 1/4 cup (packed) chopped fresh Italian parsley
  • 2 tablespoons finely chopped fresh basil
  • 2 tablespoons finely chopped fresh chives (or green onions)
  • 6 8-oz. halibut fillets (about 1 inch think; or any white fish... even talapia works)
  • 6 tablespoons butter, melted
  • Lemon wedges
What to do: 
  1. Preheat oven to 450°F & spray rimmed baking sheet with nonstick spray
  2. Mix walnuts, panko, and all herbs in small bowl; sprinkle with salt and pepper. 
  3. Brush each fish fillet with 1 tablespoon melted butter; sprinkle with salt and pepper. 
  4. Place fish on prepared baking sheet. 
  5. Sprinkle panko-herb mixture atop fish, dividing equally and pressing to adhere. Roast fish until just opaque in center, about 8 minutes. 
  6. If crisper topping desired, preheat broiler and broil fish about 1 minute, watching carefully to prevent burning. 
  7. Transfer fish to plates; garnish with lemon wedges.

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