Brad's panko parmesan crusted halibut with cashew pesto pasta. Drain and rinse with cold water. Mix in pesto sauce, onion mixture, and a pinch of parmesan. Heat on low until heated through.
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Drain and rinse with cold water. Mix in pesto sauce, onion mixture, and a pinch of parmesan. Heat on low until heated through.
To begin with this particular recipe, we must first prepare a few ingredients. You can have brad's panko parmesan crusted halibut with cashew pesto pasta using 20 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Brad's panko parmesan crusted halibut with cashew pesto pasta:
- {Prepare of For the fish.
- {Prepare of halibut fillet. Skin removed.
- {Make ready of Sea salt.
- {Make ready of White pepper.
- {Prepare of Garlic powder.
- {Prepare of Panko bread crumbs.
- {Make ready of grated parmesan cheese.
- {Make ready of dry mustard.
- {Make ready of chilie flakes.
- {Prepare of Flour for dredging.
- {Get of egg, beaten.
- {Take of For the pasta.
- {Take of tri color rotini.
- {Get of prepared pesto.
- {Prepare of snack size bag of honey roasted cashews, smashed to crumbs.
- {Get of medium red onion, chopped.
- {Get of minced garlic.
- {Take of butter.
- {Get of white wine.
- {Take of Drizzle of balsamic vinegar.
Sprinkle with salt, pepper, and garlic powder. Whisk yogurt, lemon juice, and Dijon mustard together in a shallow bowl. Stir panko bread crumbs and Parmesan cheese together in another shallow dish. Combine the panko crumbs, Parmesan cheese, fresh parsley, garlic powder, sea salt, and freshly cracked pepper, to taste together on a plate.
Instructions 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..
Dip the halibut in the panko mixture until evenly coated. Place the coated fish on top of the cooking rack. Combine the panko, Parmesan and salt and pepper in a small bowl. Stir the lemon zest into the jarred pesto. Arrange the fish on the baking sheet and pat dry with a paper towel.
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