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
trail mix

We’ve added fueling stations in our units for our workers who didn’t have time to eat or just need a snack. We have areas set up with trail mix, crackers, cookies and water. It helps us avoid people feeling or getting ill, especially when we get closer to exam periods and student workers are studying and not taking the time to eat.

Ideas and Innovation
reusable coffee cup thermos

We were inspired by a book titled “Influence” to start a sustainable cup program called My Cup. All 15,000 new students receive a reusable cup with their name on it, which they can use at the dining halls. Personalizing helps them invest in the program and actually use it.

Menu Development
quinoa bowl

In a time of growing health consciousness, it might not be enough anymore for food to be merely filling. According to Technomic’s 2016 Healthy Eating Consumer Trend Report , diners are looking for food with a function, such as those with high protein content, immunity-boosting properties, antioxidants, probiotics and more. The data suggests 63% of consumers see these foods as healthier than those without any specific nutritional function—and would be more likely to buy them.

But are those stated preferences translating on an operational level? There, the answer is less clear. Baby...

Ideas and Innovation
phone bed call sick

We make people call and directly talk to their boss or supervisor if they are reporting an absence for a shift. While it is more cumbersome, it is a conscious decision. We have adapted and implemented electronic methods to obtain efficiencies in just about every other functional area, except for electronic absence reporting systems. The direct supervisor can put more pressure on an employee to show up—especially those with some form of the “Super Bowl plague”—than any electronic system can.

FSD Resources