Cashew-Crusted Halibut with Pesto Cream Sauce

By courtneyepowell

Ingredients

• 4 6-oz boneless, skinless halibut fillets
• 1 1/2 t sea salt, divided
• 1 1/2 t black pepper, divided
• 1/2 c all purpose flour
• 1 egg, lightly beaten
• 1 c cashew clusters, finely chopped
• 1 1/2 c heavy cream
• 1/2 c pesto
• 1/4 c grated Parmesan cheese
• 1/4 c coconut oil

Details

Servings 4

Preparation

Step 1

Preheat oven to 325. Season halibut with 1 t each salt and pepper. Assemble 3 small shallow dishes. Combine flour and remaining salt and pepper in first dish. Add egg to second and chopped cashews to 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 mins.

In a small saucepan, combine cream, pesto and Parmesan. Simmer over med heat until reduced by half.

In a large nonstick skillet over med heat, heat coconut oil. When oil is hot, add fish, nut side down. Cook until golden 1-2 mins per side. Transfer to a clean baking sheet, nut side up. Bake 6-7 mins. Place fish on 4 plates. Drizzle with sauce.