Style Sampler

Layout Style

Patterns for Boxed Mode

Backgrounds for Boxed Mode

Seattle, WA.


Parmesan Crusted Halibut w/ Pesto Cream Sauce



  • (4) 6 to 7 oz. halibut filets, skin off
  • For Crust
  • 2 C seasoned flour, with sea salt and freshly ground pepper to taste, for dredging of filet
  • 3 eggs, beaten, to dip over flour coated
  • 2 C fresh Parmesan mixture 50/50 flour-Parmesan
  • zest of 1 lemon, minced, to coat after egg wash
  • Pesto Cream Sauce:
  • 1/2 oz. olive oil
  • 2 T pesto sauce
  • 3 oz. white wine
  • 1 lemon, juiced
  • 1 large vine ripe tomatoe, small dice
  • 4 oz. heavy cream
  • 2 oz unsalted butter, room temperature
  • 2 T fresh parsley
  • salt and pepper to taste

Preheat oven to 425 degrees. Rinse halibut, season, dredge into flour, then soak into egg wash, then roll and coat into the parmesan-lemon zest-flour mixture.
In a large saute pan, over medium-high heat, add enough olive oil to cover the bottom of the pan. Add halibut filets, browning on both sides (carefully not to burn cheese). Place on a vegetable pan sprayed cookie sheet, insert into the oven. Depending on the thickness of the filet, cook approxiametly 8 minutes or until desired temperature is achieved (I prefer medium). Meanwhile in the saute pan, remove any crust chunks, and return pan to stove top at medium high heat. Add olive oil and tomatoes, saute briefly. Add fresh parsley, deglaze with wine. Add lemon and pesto, saute 10 seconds. Add heavy cream, stirring well to incorporate, reduce by half, add butter and cook until you achieve the your desired sauce consistency. You can by store bought Pesto, or make your own, which will enhance the flavor of the sauce.

Servings: 4

Share this with friends

Comments are closed.