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Before you jump to Brad's panko parmesan crusted halibut with cashew pesto pasta recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.
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We hope you got benefit from reading it, now let’s go back to brad's panko parmesan crusted halibut with cashew pesto pasta recipe. To make brad's panko parmesan crusted halibut with cashew pesto pasta you only need 20 ingredients and 7 steps. Here is how you do that.
The ingredients needed to cook Brad's panko parmesan crusted halibut with cashew pesto pasta:
- Provide For the fish
- Get 2 lbs halibut fillet. Skin removed
- Use Sea salt
- Get White pepper
- Provide Garlic powder
- Provide 1 cup Panko bread crumbs
- Get 1 cup grated parmesan cheese
- Provide 1 tbs dry mustard
- Take 1 tbs chilie flakes
- Use Flour for dredging
- Take 1 egg, beaten
- Get For the pasta
- Use 1 lb tri color rotini
- Use 1 1/2 cups prepared pesto
- Provide 1 snack size bag of honey roasted cashews, smashed to crumbs
- You need 1 medium red onion, chopped
- Provide 1 tbs minced garlic
- You need 2 tbs butter
- Take 1/4 cup white wine
- Use Drizzle of balsamic vinegar
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.
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