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

Sponsored Content
WinCup foam food containers

From WinCup.

Cost control.

Two little words that are essential to every foodservice director’s day-to-day activities.

Keeping costs in check is paramount in running a functioning food operation, of course. But the ripples of cost control can extend beyond your bottom line. And savvy directors must balance customer satisfaction on the P&L sheet.

Fiscal Responsibility

The foundation of cost control is accepting fiscal responsibility, which requires a solid understanding of foodservice accounting. Prime cost, the combined cost of food and labor, is an...

Industry News & Opinion

Orange County Community College in upstate New York is replacing its dining staff with vending machines , The Times Herald-Record reports.

The staff members, who will be let go in June, include nine full-time and three part-time workers. Students say they will miss the employees and the access to fresh food.

The Orange County Community College Association, which oversees the school’s cafeterias, says the layoffs were partly due to a $150,000 deficit accumulated by foodservice operations last year.

Read the full story via The Times Herald-Record .

Industry News & Opinion

Bates College in Lewiston, Maine, is eliminating paper cups in its Commons dining hall and has given each student a reusable stainless steel mug as a replacement, bates.edu reports.

The mugs were distributed via a promotion earlier this week where students could fill their new mugs with a free smoothie. Stickers and other trinkets were set out for students to use to “bling” their mugs.

Dining services turned to students to determine which type of mug would be offered. The college also installed a mug-washing sink in the dining Commons earlier this year.

Read the...

Industry News & Opinion

Compass has partnered with Jose Andres ’ ThinkFoodGroup, allowing the chef and foodservice vendor to collaborate at such venues as stadiums and college campuses.

“With this partnership, we have the opportunity to tell stories and connect with people through food on an entirely new level,” Andres said in a release.

The three-year team-up comes shortly after Andres opened a ThinkFoodLab pop-up in Washington, D.C., which will serve as a recipe R&D space for his restaurant group.

ThinkFoodGroup was this year named a Power 20 multiconcept operator by Restaurant...

FSD Resources