This was absolutely delicious! It reminded me slightly of the Halibut en Papilote that I made for my very first post, but this was a great new version. This recipe combines a simple pesto and butter, with grape tomatoes and a pan-seared halibut fillet.
I found this recipe in a new recipe magazine that I picked up while standing in line at Whole Foods last week. It's a Cuisine Tonight Favorites, with the caption reading "Quick and Easy Meals" - which as I've shared is something I am looking for this busy event season. With subtitles reading "sensational dinners in no time," and "most popular recipes for your busiest nights," I was hook, line and sinker. This recipe is 484 calories with 38g of protein. It truly took all of 20 minutes to prepare and I served with a risotto alfredo, also found in this magazine.
4 tbsp of unsalted butter, softened; additional 2 tbsp. of butter melted
1/2 cup of fresh basil leaves
1/4 cup grated parmesan
2 tbsp. pine nuts
2 cloves garlic
1/2 tsp. salt
1/4 tsp. red pepper flakes
2 halibut fillets (about 6 oz. each)
Salt and black pepper
Panko bread crumbs
2 tbsp. olive oil
1 cup whole or halved grape tomatoes
Combine 4 tbsp of softened butter with basil, parmesan, pine nuts, garlic cloves, salt and red pepper flakes and puree in the food processor until smooth. Then set aside or refrigerate until ready.
Melt 2 tbsp. of butter in a microwave safe bowl, then apply it to the fish fillets. Season with salt and pepper.
Coat with bread crumbs, pressing them into the fillets to adhere.
Add the olive oil to a skillet and heat on medium-high. Add fish and cook for 3 minutes.
Take your tomatoes and cut them in half.
Carefully turn each fillet and add tomatoes to pan. Cook for 10 minutes.
Once cooked through, transfer to a plate and gently apply the butter to the top of the bread-crusted fillet, then add the tomatoes on top.
The crisp fish paired with the pesto and tangy tomatoes are a symphony in your mouth. We loved this entree and hope you do too!!