Located in Seattle’s Famous Pike Place Market

Walnut Crusted Halibut with Spring Fettuccine with Pesto and Brussels Sprouts

Walnut Crusted Halibut with Spring Fettuccine with Pesto and Brussels Sprouts
  • dinner
  • dessert
  • 2-3 servings
  • 30 minutes

Recipe by 10 Day Health Challenge.



  • 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


  • 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



  1. Preheat the oven to 350. Line a baking sheet with parchment paper.
  2. 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.
  3. In a second shallow bowl, whisk one egg white with a splash of water.
  4. 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.
  5. Place the fish on the parchment paper and bake for 15 minutes.


  1. Cook the noodles according to package directions, then drain and set aside.
  2. Cut off the ends of the Brussels sprouts and finely shred.
  3. 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.
  4. Toss the warm noodles into the pan and stir around. Add the peas, pesto and pea shoots.
  5. Season with salt and pepper and serve with halibut fillets.

Serves 2

Recipe by 10 Day Health Challenge.

Recipe photo by Rosa Delgado.

Reset your password

We will send you an email to reset your password.

We've sent you an email with a link to update your password.