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

Menu Development
usa map regions

From global flavors to clean labels, it’s clear that some buzzworthy noncommercial menu trends are universal. But FoodService Director ’s 2016 surveys have revealed some noteworthy differences within segments in the Northeast, South, Midwest and West regions. We combed through data from our College and University Census, Hospital Census and Long-Term Care/Senior Living Census for the most surprising variations in menu trends and expectations.

1. Plant-based dishes are on the rise at Midwestern colleges and universities

Seventy-seven percent of C&U operators in this region say...

Industry News & Opinion

Ithaca College is turning to new solutions to address overcrowding at a dining hall that is already understaffed, The Ithacan reports .

The Ithaca, N.Y., school's Terrace Dining Hall has seen a large influx of students this year after being renovated, causing lines to wrap around the dining hall.

To ease congestion, Sodexo Area General Manager Jeffrey Scott told The Ithacan that the eatery has added a separate entree line, as well as signage displaying menu items at less-crowded food stations in an effort to draw students to the other side of the dining hall.

The...

Menu Development
mac cheese pizza

Anybody think the popularity of mac and cheese has played out? Anyone?

More likely, foodservice directors are trying to bake new life into the comfort staple by tweaking the presentation and components. Here’s a snapshot of how that rejuvenation effort looks in streetside restaurants.

Industry News & Opinion

Noncommercial foodservice operations and other employers would be spared from costly new overtime pay regulations if 21 states succeed in the legal challenge they jointly filed yesterday.

The lawsuit asks the U.S. District Court for the Eastern District of Texas to set aside the rules, which are scheduled to take effect on Dec. 1.

If the court rejects the request, restaurants and other businesses will be required after that date to pay overtime to any salaried employee who works more than 40 hours in a week and earns less than $47,476 on an annual basis.

The...

FSD Resources