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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Cashew-Crusted Halibut with Pesto Cream Sauce Recipe

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This recipe for Cashew-Crusted Halibut with Pesto Cream Sauce is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 (6 oz) boneless, skinless halibut fillets
1 1/2 tsp sea salt, divided
1 1/2 tsp black pepper, divided
1/2 cup all-purpose flour
1 egg, lightly beaten
1 cup of cashews finely chopped
1 1/2 cups heavy cream
1/2 cup pesto
1/4 cup Parmesan cheese
1/4 cup coconut oil
Directions:
Directions:
Preheat oven to 325º F. Season halibut with 1 tsp each salt and pepper. Assemble 3 small shallow dishes. Combine flour and remaining salt and pepper in first dish. Add egg to the second and chopped cashews to the third.

Dredge whole fillets in flour, shaking off excess. Dip one side in egg, then nuts, pressing gently. Place on baking sheet, nut side up. Cover and refrigerate 20 minutes.

In a small saucepan, combine cream, pesto and Parmesan. Simmer over medium heat until reduced by half.

In a large nonstick skillet over medium heat, heat coconut oil. When oil is hot, add fish, nut side down. Cook until golden, 1-2 minutes per side. Transfer to a clean baking sheet, nut side up. Bake 6-7 minutes. When finished drizzle with sauce and serve.

 

 

 

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