Herb-roasted Halibut with Sun-dried Tomato Risotto

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
Six servings

Filled with endless flavor and color, this halibut dish also features veggies and a touch of honey.

Ingredients

1/2 cup panko breadcrumbs
1 tbsp. chopped basil
1 tbsp. chopped parsley
1 tbsp. chopped chives
Zest and juice of 1 lemon
1 tbsp. honey
1 tsp. black pepper
6 4-oz. portions boneless, skinless halibut filets
4 tsp. Dijon mustard
2 tbsp. olive oil
White wine as needed

Risotto
1 tbsp. olive oil
1/3 cup chopped onion
1 tbsp. chopped garlic
1.5 cups arborio rice
2 oz. chopped sun-dried tomato
1 tsp. black pepper
1 cup dry white wine
8 cups low-sodium chicken stock
1/2 cup low-sodium Parmesan cheese
1/4 fresh chopped basil

Sauce
2 cups low-sodium chicken broth
1 tbsp. chopped garlic
1/2 cup julienned roasted red peppers
1 tsp. arrowroot, dissolved in 1 cup water

Steps

  1. Combine first seven ingredients together.
  2. Rub top of each filet with mustard. Coat fish with breadcrumb mixture.
  3. Heat oil in nonstick skillet. Sear fish on one side over medium heat for 3 minutes. Turn fish over and sear for 2 minutes. Deglaze pan with wine and place in 325°F oven for 6 minutes, or until fish reaches internal temperature of 145°F.

Risotto

  1. Heat oil in 2-quart pan. Add onion and sweat on low heat. Add garlic and sweat one minute.
  2. Add rice and toast for 2 minutes. Add tomato and stir continuously for 1 minute. Add black pepper.
  3. Add wine and stir until absorbed completely.
  4. Slowly add chicken stock 1/2 cup at a time, stirring continuously, until all liquid is absorbed. Continue to repeat process until rice is tender and creamy, about 40 minutes.
  5. Fold in cheese and basil.

Sauce

  1. Bring chicken broth to a boil. Add garlic and red peppers.
  2. Whisk in arrowroot until light sauce consistency is achieved.

To Serve

  1. Plate halibut and top with sauce. Add risotto as side dish; garnish with tomato rose, lemon wedge and fresh herbs. Serve with trimmed asparagus.
Source: Lake Vista Retirement Community, Lake Vista, Ohio

More From FoodService Director

Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources