Pesto Crusted Halibut with Tomato Cream Sauce
Ingredients (10 servings)
| Amount | Measure | Name |
|---|---|---|
| 10.00 | Halibut 5 ounce portions | |
| 1.00 | cup | BEST FOODS® Real Mayonnaise , 4/1 Gallon 4 x 1 GA |
| 1.50 | tbsp | Pesto , warm slightly |
| Black pepper, ground | ||
| 20.00 | Basil leaves | |
| 1.00 | pc | Eggs |
| 6.00 | tsp | Cheese, Parmesan |
| 0.50 | cup | Breadcrumbs, plain , fresh sour dough |
| 2.00 | tbsp | Olive oil |
| 1.00 | tbsp | Onions, shallots , chopped |
| 5.00 | floz | White wine, Johannesburg |
| 1.00 | cup | tomato , diced |
| 1.00 | cup | LEGOUT ® Cream Soup Base 6 x 28 OZ , prepared |
| 1.00 | tbsp | Italian Parsley , chopped |
| 2.00 | oz | Butter |
Preparation
1. Season halibut filets with salt and fresh ground pepper, top each filet with two fresh basil leaves.
2. Blend Hellmann's mayonnaise, pesto, egg and parmesan cheese together, season with fresh ground pepper.
3. Place mayonnaise on top of halibut, pack with fresh bread crumbs and top with olive oil.
4. Bake in 400 degrees for 10 minutes or until done.
5. For Sauce: Heal olive oil in pan, add shallots, then tomato, saute a few minutes and deglaze with white wine, reduce by half. Add LeGout cream soup base, finish with whole butter and add chopped parsley. Season to taste.
Note; Could use other fish such as salmon, pike or seabass.
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