Walnut Crusted Halibut with Spring Fettuccine with Pesto and Brussels Sprouts
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Walnut Crusted Halibut with Spring Fettuccine with Pesto and Brussels Sprouts
- dinner
- dessert
- 2-3 servings
- 30 minutes
Recipe by 10 Day Health Challenge.
Ingredients:
Halibut
- 2 halibut fillets (10-12 oz.)
- ⅓ cup of walnuts
- 1 t Italian seasoning
- Salt and pepper to taste
- ½ t garlic powder
- 1 egg white
Fettuccine
- 4-5 oz. dry egg noodles or regular fettuccini noodles
- 1 t coconut oil
- 1 cup of Brussels sprouts
- 1 shallot, minced
- ¼ cup peas (frozen or fresh)
- 1 cup pea shoots
- ¼ cup prepared pesto
Directions
Halibut
- Preheat the oven to 350. Line a baking sheet with parchment paper.
- Combine the walnuts, Italian seasoning, salt, pepper, and garlic powder in a small food processor and pulse until the walnuts are a coarse powder. Put into a shallow bowl.
- In a second shallow bowl, whisk one egg white with a splash of water.
- Season the halibut with salt and pepper. Then one at a time, dredge all sides of the fish in the egg white and then dip into the mixture.
- Place the fish on the parchment paper and bake for 15 minutes.
Fettuccine
- Cook the noodles according to package directions, then drain and set aside.
- Cut off the ends of the Brussels sprouts and finely shred.
- In a large pan melt the coconut oil and saute the Brussels and shallot on medium low heat until well cooked - about 10-15 minutes.
- Toss the warm noodles into the pan and stir around. Add the peas, pesto and pea shoots.
- Season with salt and pepper and serve with halibut fillets.
Serves 2
Recipe by 10 Day Health Challenge.
Recipe photo by Rosa Delgado.