Basil-Mint Pesto Halibut Sautéed in Rice Paper

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
6

This fish really sings alongside a sweet/spicy citrus salad. Halibut is wrapped in rice paper with a basil-mint pesto and sauteed.

Ingredients

6 (4 oz.) halibut fillets, skin removed
Salt and pepper, to taste
6 (8-in.) rice paper rounds
Basil-Mint Pesto (recipe below)
2 tbsp. olive oil
1-2 cups greens: arugula, cress, mustard, mizuna
Citrus Salad (recipe below)
Mint sprigs and basil oil, for garnish

Basil-Mint Pesto:
2 cups packed fresh basil
1⁄2 cup packed fresh mint
2 tbsp. chopped poached or toasted garlic
3 tbsp. toasted pine nuts
1⁄3 cup extra virgin olive oil
1⁄3 cup freshly grated Parmesan or Asiago cheese

Citrus Salad:
2 cups fresh orange sections
2 cups fresh grapefruit sections
2 limes or lemons, peeled, seeded, and sectioned
3 tbsp. fresh orange or grapefruit juice
1 tbsp. sherry vinegar
1 tsp. minced fresh ginger
Pinch cayenne pepper
Salt and pepper, to taste
1 tbsp. minced fresh mint
1 tbsp. extra virgin olive oil
Drops of honey, to taste

Steps

1. Lightly season halibut with salt and pepper.

2. Dip a rice paper round in tepid water. Trans_fer paper to dry towel, placing halibut on lower third. Top halibut with 1 tbsp. Basil-Mint Pesto; spread evenly. Fold sides of rice paper over fish, then fold top and bottom edges like an envelope to seal completely. Repeat.

3. Heat olive oil in nonstick pan. Sauté paper-wrapped fillets until golden; drain.

4. Combine greens with Citrus Salad and arrange on plates. Top with halibut. Garnish with mint sprigs and basil oil. Serve immediately.

Basil-Mint Pesto:

1. Blanch basil and mint; drain and plunge in an ice bath. Drain; squeeze out water.

2. Puree basil, mint, garlic, pine nuts, and olive oil in processor. Stir in cheese.

Yield: 1 cup.

Citrus Salad:

1. Combine citrus sections in bowl; set aside.

2. In a separate bowl, mix citrus juice, vinegar, ginger, cayenne, salt, pepper, and mint. Whisk in olive oil. Add honey, if necessary. Dress citrus fruit and toss gently to combine.

Yield: 4 cups.

More From FoodService Director

Ideas and Innovation
condiments

It’s still true that diners want it their way. But the straightforward, choose-your-toppings Chipotle model is, as the kids say, so basic. The noncommercial diners of 2018 are coming to the table with expectations for meals that fit their personalized needs, from portion size to protein type, calories and more. Operators are responding by pushing beyond the basics with spice-your-own-soup bars, specialty condiment stations and serving size tweaks cooked a la minute.

For some operations, the next phase truly revs up the personal part of personalization, turning diners into chefs...

Managing Your Business
glendale senior dining catering

At the residential facilities Glendale Senior Dining serves, catered birthday and anniversary parties, summer barbecues and other private on- and off-site events give senior residents a convenient alternative to cooking themselves, Director of Business Development Todd Lindsay says.

For these events, Glendale, which serves locations throughout the Northeast and mid-Atlantic, will often tap employees from nearby units to take on catering events; and for weekend or summer engagements, it will reach out to the parent company’s school dining division for a few extra hands.

“We...

Industry News & Opinion
Shedd Aquarium White Sox Shedd The Straw

The Chicago White Sox have partnered with the Shedd Aquarium to support their “Shedd the Straw” initiative: a plan that the groups expect to curb the use of plastic straws by about 215,000 this baseball season.

Beginning on Earth Day, April 22, drinks at all dining locations throughout the Sox’s Guaranteed Rate Field will not be automatically served with plastic straws. Guests will be provided with biodegradable straws upon request. Guaranteed Rate Field is said to be the first in Major League Baseball to ban the use of plastic straws.

“At one of Shedd Aquarium’s local...

Industry News & Opinion

The Henry P. Kendall Foundation, a philanthropic group that aims to create a more sustainable food system in New England, has announced its creation of the New England Food Vision Prize .

The foundation is inviting foodservice leaders from colleges and universities throughout New England to submit their ideas on how to create a stronger food system that will help the region produce at least half of its own food by 2060.

Qualifying ideas must be collaborative and replicable, among other requirements. The foundation hopes that by reaching out to large food purchasers, like...

FSD Resources