Cashew-Crusted Halibut with Pesto Cream Sauce
- 4 6-ounce skinless halibut fillets
- 1 1/2 teaspoons sea salt, divided
- 1 1/2 teaspoons black pepper, divided
- 1/2 cup all-purpose flour
- 1 egg, lightly beaten
- 1 cup Kirkland Signature cashew clusters, finely chopped
- 1 1/2 cups heavy cream
- 1/2 cup pesto
- 1/4 cup grated Parmesan
- 1/4 cup coconut oil
Preheat oven to 325°F.
Season halibut with 1 teaspoon 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 cashews to the third.
Dredge whole fillets in flour, shaking off excess. Dip one side in egg, then 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 oil. When oil is hot, add fish, nut side down. Cook until golden, 1-2 minutes per side. Transfer to a clean baking sheet, nut side up. Bake 6-7 minutes.
Place fish on 4 plates. Drizzle with sauce. Makes 4 servings.