Crusted Halibut w/Linguini
1/4 cup pine nuts, coarsely ground
1/4 cup pecans, coarsely ground
2 Tablespoons Parmesan cheese, grated
2 Tablespoons finely chopped parsely
2 garlic cloves, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon Kosher salt
1/8 teaspoon fresh ground pepper
3 Tablespoons olive oil
Six 8 ounce halibut filets
1/2 cup dry white wine
1 Tablespoon lemon juice
For pasta sauce:
1/3 cup olive oil
2 garlic cloves, chopped
1/2 teaspoon red pepper flakes
1/2 small red onion, chopped
4 tomatoes, peeled, seeded and chopped
1/3 cup black olives, pitted and coarsely chopped
2 Tablespoons lemon juice
2 cups packed spinach leaves, thinly sliced
Kosher salt and fresh ground pepper
3 Tablespoons unsalted butter, chilled and sliced
1 pound gf linguini
Preheat oven to 350 degrees F.
Lightly oil or butter a 10"x15" baking dish.
Bring a large pot of salted water to a boil.
In a small bowl, mix together pine nuts, pecans, Parmesan cheese, parsley, garlic, basil, oregano, salt and pepper. Add 2 tablespoons oil and mix together.
Arrange fish filets in baking dish and pat an even layer of nut mixture on top of each filet. Drizzle remaining oil over filets. Pour wine and lemon juice around filets.
Bake for about 20 minutes or until crust is golden brown.
For pasta sauce:
Heat oil in a large skillet over medium heat. When oil is hot, add garlic and red pepper flakes, cook for about one minute, or until garlic begins to color. Add onions and cook until translucent. Stir in tomatoes, olives and lemon juice; cooking for about 2 minutes. Remove from heat.
Meanwhile cook pasta until al dente, drain and return to pot. Add sauce and mix well. Stir in spinach and season with salt and pepper.
To serve, place a serving of pasta on each plate and place a fish filet along side pasta.
Add butter slices to baking dish and whisk until melted. Ladle sauce over fish. Serve immediately.
We used Tinkyada’s gf Linguini for this recipe.