Basil-Mint Pesto Halibut Sautéed in Rice Paper
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
- Lightly season halibut with salt and pepper.
- Dip a rice paper round in tepid water. Transfer 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.
- Heat olive oil in nonstick pan. Sauté paper-wrapped fillets until golden; drain.
- Combine greens with Citrus Salad and arrange on plates. Top with halibut. Garnish with mint sprigs and basil oil. Serve immediately.
Basil-Mint Pesto:
- Blanch basil and mint; drain and plunge in an ice bath. Drain; squeeze out water.
- Puree basil, mint, garlic, pine nuts, and olive oil in processor. Stir in cheese.
Yield: 1 cup.
Citrus Salad:
- Combine citrus sections in bowl; set aside.
- 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.