Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, brad's panko parmesan crusted halibut with cashew pesto pasta. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Brad's panko parmesan crusted halibut with cashew pesto pasta is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It’s easy, it is fast, it tastes delicious. They’re fine and they look wonderful. Brad's panko parmesan crusted halibut with cashew pesto pasta is something that I have loved my entire life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook brad's panko parmesan crusted halibut with cashew pesto pasta using 20 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Brad's panko parmesan crusted halibut with cashew pesto pasta:

1. Make ready For the fish
2. Make ready 2 lbs halibut fillet. Skin removed
3. Take Sea salt
4. Take White pepper
5. Get Garlic powder
6. Prepare 1 cup Panko bread crumbs
7. Get 1 cup grated parmesan cheese
8. Take 1 tbs dry mustard
9. Prepare 1 tbs chilie flakes
10. Make ready Flour for dredging
11. Get 1 egg, beaten
12. Get For the pasta
13. Get 1 lb tri color rotini
14. Take 1 1/2 cups prepared pesto
15. Prepare 1 snack size bag of honey roasted cashews, smashed to crumbs
16. Prepare 1 medium red onion, chopped
17. Make ready 1 tbs minced garlic
18. Take 2 tbs butter
19. Take 1/4 cup white wine
20. Get Drizzle of balsamic vinegar

Instructions to make Brad's panko parmesan crusted halibut with cashew pesto pasta:

1. Prepare halibut and cut into portions. Sprinkle with salt, pepper, and garlic powder. Set aside.
2. Melt butter in a fry pan. Saute onions until they start to carmelize. Add garlic. Saute 2 more minutes. Add wine and cashews. cook off liquid. Set aside
3. Grease a baking sheet. Dredge fish in flour mixed with dry mustard. Place on baking sheet. Brush on beaten egg.
4. Mix panko, parmesan, and Chile flakes. Crust top of fish. Bake at 425 8-9 minutes. Middle rack. Turn broiler on high. Cook until crust browns. Keep a good eye on it.
5. Meanwhile, boil 4 qts salted water. Add pasta. Cook till AL dente. Drain and rinse with cold water.
6. Add pasta back to pot. Mix in pesto sauce, crushed cashews, onion mixture, and a pinch of parmesan. Heat on low until heated through.
7. Plate immediately. Place halibut over pasta. Drizzle with balsamic vinegar. Garnish with basil leaves and lemon slices. Enjoy.

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