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SEAFOOD RECIPESFISH Recipes pg 1HALIBUT RECIPES >>>>> >  Halibut, Pine Nut Parmesan Crust


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Mustard Seed Market & Cafe Natural Foods Cookbook
Pine nuts and Parmesan add richness to the crust of this cooking school favorite.
Serves 2.



• 4 tbsp. pine nuts, chopped
• 2 tbsp. freshly grated Parmesan cheese
• 1 garlic clove, pressed
• 2 tsp. chopped fresh herb blend (mixture of basil, marjoram, mint, and sage)
• 1/8 tsp. cayenne pepper
• 2 tsp. extra-virgin olive oil
• Two  6-oz. halibut fillets
• Sea salt to taste


Heat oven to 425 degrees. Line a small baking sheet with parchment paper or lightly brush a pan with oil.

In a small bowl, gently mix the chopped pine nuts, Parmesan, garlic, herbs, cayenne, and olive oil.

Season the halibut with a sprinkling of salt. Carefully pat the nut/cheese topping over the surface of each fillet, pressing lightly to stick.

Set the fillets on the prepared pan and bake until the topping is golden brown and the fish is cooked all the way through when poked with a thin knife or skewer, 12 to 15 minutes. Serve immediately.

Chef's Notes
• Pine nuts have a thin shell with ivory-colored nut meat and vary in flavor from light and delicate to pungent. Store in the refrigerator or freezer to keep from becoming rancid.
• If the topping looks like it's going to bum before the fish is cooked, reduce the oven temperature to 375 degrees.
• As fish fillets taper, it's best to tuck the thin ends under, allowing for a more even thickness and cooking time.


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