Hello, I’m Jane. Today, we’re going to prepare brad’s panko parmesan crusted halibut with cashew pesto pasta recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I am going to make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Brad’s panko parmesan crusted halibut with cashew pesto pasta Recipe
Brad’s panko parmesan crusted halibut with cashew pesto pasta is one of the most well liked of current trending foods on earth. It’s appreciated by millions every day. It is simple, it is fast, it tastes delicious. They’re fine and they look wonderful. Brad’s panko parmesan crusted halibut with cashew pesto pasta is something that I have loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook brad’s panko parmesan crusted halibut with cashew pesto pasta using 20 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Brad’s panko parmesan crusted halibut with cashew pesto pasta:
- Take For the fish
- Get 2 lbs halibut fillet. Skin removed
- Prepare Sea salt
- Prepare White pepper
- Prepare Garlic powder
- Make ready 1 cup Panko bread cbs
- Prepare 1 cup grated parmesan cheese
- Get 1 tbs dry mustard
- Make ready 1 tbs chilie flakes
- Prepare Flour for dredging
- Prepare 1 egg, beaten
- Take For the pasta
- Take 1 lb tri color rotini
- Get 1 1/2 cups prepared pesto
- Take 1 snack size bag of honey roasted cashews, smashed to cbs
- Prepare 1 medium red onion, chopped
- Make ready 1 tbs minced garlic
- Make ready 2 tbs butter
- Take 1/4 cup white
- Make ready 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 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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