Cashew-Crusted Halibut with Pesto Cream Sauce
This healthy and versatile fish is made even better with this delicious pesto cream sauce! Serves 4
- 4 (6 oz) boneless, skinless halibut fillets
- 1 1/2 tsp sea salt, divided
- 1 1/2 tsp black pepper, divided
- 1/2 cup all-purpose flour
- 1 egg, lightly beaten
- 1 cup cashew clusters (from Costco), finely chopped (or you can use plain cashews)
- 1 1/2 cups heavy cream
- 1/2 cup pesto sauce
- 1/4 cup grated parmesan cheese
- 1/4 cup coconut oil
Preheat oven to 325 degrees. Season halibut with 1 tsp each salt and pepper. Assemble 3 small shallow dishes. Combine flour and remaining salt and pepper in first dish. Add egg to the second and chopped cashews to the third.
Dredge whole filets in flour, shaking off excess. Dip one side in egg, then in nuts, pressing gently. Place on a baking sheet, nut side up. Cover and refrigerate 20 minutes.
In a small saucepan, combine cream, pesto and parmesan. Simmer over medium heat until reduced by half.
In a large nonstick skillet over medium heat, heat coconut oil. When oil is hot, add fish, nut side down. Cook until golden, 1 to 2 minutes per side. Transfer to a clean baking sheet, nut side up. Bake 6 to 7 minutes. Place fish on 4 plates and drizzle with sauce.