Kale Walnut Pesto Crusted Halibut with Marinated Potatoes
Kale Walnut Pesto Crusted Halbut with Marinated Potatoes. This meal comes together beautifully with so many rich flavors you’ll have your family thinking they are dining at a 5 star restaurant. The nutty pesto compliments the texture of our beautiful Icelandic Halibut perfectly. Served over an oversized portion of the most mouth watering dill, dijon, lemon marinated potatoes and our extremely easy and bright lemon Greek yogurt sauce.
Recipe
Kale Walnut Pesto Crusted Halibut with Marinated Potatoes
by Holistic Nutritionist Alicia Spangenberger
total time: 1 hr
servings: 4
Ingredients:
POTATO MARINADE:
4 tbsp olive oil
juice of half of a lemon
1 tbsp dijon mustard
1 tbsp fresh dill roughly chopped
1 clove of garlic minced
PESTO:
1 cup baby kale
1/2 cup parmesan cheese grated
juice of half of a lemon
1/2 cup walnuts toasted
1 clove garlic
2 tbsp olive oil
pinch of salt & pepper
OTHER INGREDIENTS:
2 lbs boneless skinless Icelandic Halibut fillet
1 lb small golden potatoes sliced in medallions
3 tbsp butter
2 cups Organic brown mushrooms roughly chopped
2 shallots thinly sliced
juice of half of a lemon
1 cup full fat Greek yogurt
Instructions:
Whisk potato marinade ingredients together in baking dish and add potato medallions to marinade. Marinate in dish covered in the fridge, overnight if possible for best flavor. If not marinating overnight a couple hours will do fine.
When it is time to prepare meal, turn oven on 425 degrees F.
Uncover the potatoes and roast for 30 minutes uncovered. After 30 minutes, use a spatula to move them around and then cover with tinfoil and roast for another 20 minutes.
Using a regular sauté pan, toast walnuts on medium-high heat until fragrant. This should take a couple of minutes - be careful not to burn them.
Add toasted walnuts and all other pesto ingredients to a food processor except olive oil. Pulse and drizzle olive into processor until pesto comes together in a spreadable texture.
Using a rubber spatula, spread the pesto over one side of the halibut fillet and cut fillet into 4 equal portions.
in a sauté pan, heat up 2 tbsp of butter and sauté mushrooms and shallots on low-medium heat for the next 15 minutes until soft and tender.
Remove potatoes from oven and set aside. Change oven temperature to 350 degrees F..
Heat up 1 tbsp of butter in a cast iron skillet and sear the side of the halibut pesto side down for about 2-3 minutes. Now that the non-pesto side is facing up, spread the rest of the pesto on this side of the fillets. Flip the portions and sear the other side for 2 minutes then move entire skillet to oven for 5 minutes.
Whisk together lemon juice and Greek yogurt.
Plate sauce first, then potatoes, halibut fillet and top with the mushroom/shallot mixture.
Finish with fresh herbs if you have them and enjoy!