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The ingredients needed to cook Brad's panko parmesan crusted halibut with cashew pesto pasta:
- Get For the fish
- Take 2 lbs halibut fillet. Skin removed
- Provide Sea salt
- You need White pepper
- Use Garlic powder
- Take 1 cup Panko bread crumbs
- Prepare 1 cup grated parmesan cheese
- Provide 1 tbs dry mustard
- Provide 1 tbs chilie flakes
- Prepare Flour for dredging
- You need 1 egg, beaten
- Get For the pasta
- Provide 1 lb tri color rotini
- Provide 1 1/2 cups prepared pesto
- Get 1 snack size bag of honey roasted cashews, smashed to crumbs
- Use 1 medium red onion, chopped
- Get 1 tbs minced garlic
- Take 2 tbs butter
- Use 1/4 cup white wine
- Take Drizzle of balsamic vinegar
Instructions 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 wine 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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