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Roasted Halibut with Corn, Peas & Pesto Vinaigrette

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Ingredients

  • 5 ounce portion of skinless halibut
  • Pesto
  • 5 ounce portion of skinless halibut
  • 1 teaspoon pine nuts
  • 1 clove garlic
  • 1/4 cup olive oil
  • 1 bunch fresh basil
  • 1 tablespoon parmesan cheese
  • Aioli
  • 5 ounce portion of skinless halibut
  • 1 teaspoon pine nuts
  • 1 clove garlic
  • 1/4 cup olive oil
  • 1 bunch fresh basil
  • 1 tablespoon parmesan cheese
  • 1 egg yolk
  • 1 lemon
  • 1 teaspoon dijon mustard
  • 3/4 cup vegetable oil
  • Vegetable salad
  • 5 ounce portion of skinless halibut
  • 1 teaspoon pine nuts
  • 1 clove garlic
  • 1/4 cup olive oil
  • 1 bunch fresh basil
  • 1 tablespoon parmesan cheese
  • 1 egg yolk
  • 1 lemon
  • 1 teaspoon dijon mustard
  • 3/4 cup vegetable oil
  • 1 cup roasted corn (roasted whole in the oven, cooled and cut from the stalk)
  • 1 cup blanched english peas
  • 3 cup red grape tomatoes cut in half
  • 3 cup red onion
  • 3 cup snow pea sprouts
  • 3 cup frissee
  • 1 tablespoon sherry vinegar
  • 1 tablespoon rice vinegar
  • 1 tablespoon diced shallot
  • 1/4 cup virgin olive oil
  • Preparation

    Baking Directions:

    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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