Halibut with Nut & Herb Crust and Roasted Pepper Dipping Sauce Duo This is my remix of this Epicurious recipe. I substituted the butter and oil spray with olive oil, added edamame, pumpkin seeds and pine nuts to the crust preparation, removed chives, and added a duo of roasted pepper dipping sauces and mixed greens. Ingredients: Seapoint Farms Dry Roasted Edamame (I picked up a jar from Costco) pumpkin seeds walnuts pine nuts panko (japanese breadcrumbs) fresh basil fresh italian parsley 1 lemon four 6 to 8-ounce halibut filets mixed greens (I used the Organic Spinach & Field Mix from Wegmans) Preparation: Over low-to-medium heat, toast 1 handful each of the edamame, walnuts, pine nuts, pumpkin seeds and panko. This should only take a few minutes. You will know once you start smelling them or seeing the pine nuts turning brown. Once done, let them cool for a few minutes. If you don’t have time to roast peppers, you can skip this step and use jarred roasted red and yellow peppers. If you like your ingredients fresh, then read on. Place a vegetable steamer (like this one) directly over the gas burner and turn the heat on high. Place 1 red and 1 yellow whole bell peppers on the steamer and turn them using tongs until charred all over. Then place in a glass bowl and cover with plastic wrap. Let steam for about 10 minutes or until the skin is soft enough to peel. While the peppers are loosening up, cover a baking sheet with foil, then rinse and pat dry the halibut, place the filets on the sheet, then season with fresh cracked sea salt and black pepper on both sides and coat with extra virgin olive oil. Preheat the oven to 400 degrees. In a food processor, place the toasted nut mixture, and a handful each of parsley and basil. Pulse until you get a nice even texture. Pour several sprinkles over the top of each filet and press until evenly coated. Place the filets in the 400-degree oven and bake for 8 minutes. While the fish is cooking, peel the peppers and place only the red one in a food processor. Season with fresh cracked sea salt and black pepper and olive oil. I didn’t add any herbs when I made this, but I’m thinking some parsley and basil would have pumped up the party in my mouth. Process until a smooth purée forms. Place in a ramekin. Repeat with the yellow pepper. Place the ramekins in the oven about 1 minute before the fish is done, just to heat the peppers a little. Once the fish is done, squeeze some lemon juice over it. In a bowl, place some of the mixed greens and season with salt, pepper and olive oil. Plate everything and serve. White wine probably compliments this meal better than red, but I opened a 2005 bottle of Marqués de Cáceres Rioja Crianza, which I picked up from Costco for $12. I had tried this wine in Barcelona and loved it.

Halibut with Nut & Herb Crust and Roasted Pepper Dipping Sauce Duo

This is my remix of this Epicurious recipe. I substituted the butter and oil spray with olive oil, added edamame, pumpkin seeds and pine nuts to the crust preparation, removed chives, and added a duo of roasted pepper dipping sauces and mixed greens.

Ingredients:

Seapoint Farms Dry Roasted Edamame (I picked up a jar from Costco)

pumpkin seeds

walnuts

pine nuts

panko (japanese breadcrumbs)

fresh basil

fresh italian parsley

1 lemon

four 6 to 8-ounce halibut filets

mixed greens (I used the Organic Spinach & Field Mix from Wegmans)

Preparation:

Over low-to-medium heat, toast 1 handful each of the edamame, walnuts, pine nuts, pumpkin seeds and panko. This should only take a few minutes. You will know once you start smelling them or seeing the pine nuts turning brown. Once done, let them cool for a few minutes.

If you don’t have time to roast peppers, you can skip this step and use jarred roasted red and yellow peppers. If you like your ingredients fresh, then read on. Place a vegetable steamer (like this one) directly over the gas burner and turn the heat on high. Place 1 red and 1 yellow whole bell peppers on the steamer and turn them using tongs until charred all over. Then place in a glass bowl and cover with plastic wrap. Let steam for about 10 minutes or until the skin is soft enough to peel.

While the peppers are loosening up, cover a baking sheet with foil, then rinse and pat dry the halibut, place the filets on the sheet, then season with fresh cracked sea salt and black pepper on both sides and coat with extra virgin olive oil.

Preheat the oven to 400 degrees.

In a food processor, place the toasted nut mixture, and a handful each of parsley and basil. Pulse until you get a nice even texture. Pour several sprinkles over the top of each filet and press until evenly coated. Place the filets in the 400-degree oven and bake for 8 minutes.

While the fish is cooking, peel the peppers and place only the red one in a food processor. Season with fresh cracked sea salt and black pepper and olive oil. I didn’t add any herbs when I made this, but I’m thinking some parsley and basil would have pumped up the party in my mouth. Process until a smooth purée forms. Place in a ramekin. Repeat with the yellow pepper.

Place the ramekins in the oven about 1 minute before the fish is done, just to heat the peppers a little. Once the fish is done, squeeze some lemon juice over it. In a bowl, place some of the mixed greens and season with salt, pepper and olive oil. Plate everything and serve.

White wine probably compliments this meal better than red, but I opened a 2005 bottle of Marqués de Cáceres Rioja Crianza, which I picked up from Costco for $12. I had tried this wine in Barcelona and loved it.

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