HALIBUT WITH PINE NUT AND PARMESAN CRUST
This recipe was printed in our local paper. I tried it last night and had to share it! Halibut caught on longlines from certain regions may be sustainable according to seachoice.org, however, a better choice such as land farmed rainbow trout or Alaskan pollock would probably also be tasty!
Provided by horseplay
Categories Very Low Carbs
Time 25m
Yield 4 filets, 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 425°F.
- In a medium sized bowl, mix the pine nuts, Parmesan, basil, garlic, and olive oil.
- Place the fish filets on a baking tray (I used aluminum pie pans) skin side down. Salt the upper portions to your taste.
- Press the pine nut mixture onto the salted fish, patting it down to make it stick.
- Bake for 10-15 minutes or until the fish flakes with a fork and is opaque. Don't forget to scrape the brown crusty bits off the bottom of the pan - those are the tasty parts.
- I made this recipe for 2 using 2 fish filets and coating both sides of the fish with the mixture.
Nutrition Facts : Calories 612.8, Fat 25.7, SaturatedFat 3.5, Cholesterol 134.8, Sodium 296.6, Carbohydrate 3, Fiber 0.7, Sugar 0.7, Protein 89.2
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