"The combination of walnuts, breadcrumbs and butter makes for a delicious and crispy topping. Try it with other meats including pork, beef or chicken." — Chef Mike Isabella for California Walnuts
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For the Crust:
panko bread crumbs
finely ground walnuts (pulsed in a food processor)
unsalted butter, at room temperature
For the Arugula:
2 1/2 cups
chopped baby arugula, tightly packed
grated Parmesan cheese
coarse kosher salt
extra virgin olive oil
For the Halibut:
6 (6 ounce)
This is one of our favorites. The walnut panko crust is wonderful. I cannot always find halibut so I use tilapia and put in on non-stick aluminum foil, slightly salt and pepper, and put three thin slices of butter on each one. Bake on 425 for 18 minutes then place the walnut crust on each one and broil according to the recipe. It makes it easier to clean up afterwards too!
* Percent Daily Values are based on a 2,000 calorie diet.
Crusted Halibut Filet with Arugula Pesto
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 344
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