Recipe: Roasted Halibut with Corn, Peas & Pesto Vinaigrette
Ingredients
- 5 oz. portion of skinless halibut
- Pesto
- 1 teaspoon pine nuts
- 1 clove of garlic
- 1/4 cup olive oil
- 1 bunch fresh basil
- 1 Tablespoon parmesan cheese
- Aioli
- 1 egg yolk
- Juice from 1 lemon
- 1 teaspoon Dijon mustard
- 3/4 cup vegetable oil
- Vegetable salad
- 1 cup roasted corn (roasted whole in the oven, cooled and cut from the stalk)
- 1 cup blanched English peas
- 3 red grape tomatoes, cut in half
- A few slices of red onion
- A few snow pea sprouts
- Some picked frissee
- 1 tablespoon sherry vinegar
- 1 tablespoon rice vinegar
- 1 diced shallot
- 1/4 cup virgin olive oil
Preparation
Place the fish on a butter baking pan. Lightly season with salt and white pepper. Mix a little pesto with the aioli, and generously lather onto the halibut.
Bake in 450 degree oven for 6-8 minutes. Remove from the oven and carefully place the fish on top of a salad of mixed corn, peas, tomatoes; pesto, sprouts, frissee, red onion and little vinaigrette.
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