Brioche and Pesto Crusted Halibut with Portobello Caps, Broccoli, Creamed Fennel and Sun-Dried Tomato Beurre Blanc Recipe

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Brioche and Pesto Crusted Halibut with Portobello Caps, Broccoli, Creamed Fennel and Sun-Dried Tomato Beurre Blanc
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Ingredients
30
Count
Nutrition
1462
Calories
Total time
140
Minutes
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Ingredients:

Directions:

  1. For the crust:
  2. Preheat the oven to 400 degrees F.
  3. In a food processor, combine the basil leaves, garlic and pine nuts. Slowly add the oil scraping down the sides a couple of times. Add Parmesan and season, to taste. Process briefly until combined. Add the eggs, egg yolk, and brioche crumbs. Mix for 1 minute and set aside. Arrange the fillets on a baking pan, pat dry, and season with salt and pepper. Place the crust mixture on a sheet of parchment paper; level off to 1/4-inch thick. Cut the parchment and the crust, using a sharp knife, to fit the size of each fillet, and gently slide butter on top of each fillet using a warmed spatula. Bake for 15 minutes.
  4. For the portobello mushrooms:
  5. Preheat grill on high.
  6. Mix all ingredients and rub marinade over portobello caps. Cook on grill for about 5 minutes on both sides until both sides are charred. Once charred, remove from grill and transfer into a roasting pan. Roast in the oven for 10 minutes. Remove pan from the oven and keep warm.
  7. For the beurre blanc:
  8. Combine the shallots, peppercorns, wine, lemon juice and vinegar in a medium saucepan over medium heat. Simmer for 7 minutes until the sauce liquids have reduced by two-thirds. Add the cream and simmer for 10 minutes. Do not boil. Remove from heat and whisk in the butter a little at the time. Strain through a fine mesh strainer. Adjust seasoning with salt and pepper, and stir in the sun dried tomato paste. Hold the sauce in a bain marie or canister to keep warm until ready to serve.
  9. For the creamed fennel:
  10. Heat large saute pan over medium heat. Add butter and melt, but be careful not to burn the butter. Once melted add the blanched fennel and saute over low heat. Season, to taste, with salt and pepper. Add heavy cream and reduce by half. Do not boil.
  11. To serve, arrange the creamed fennel in the center of each plate, top with the portobello mushrooms and the fish. Garnish with the broccoli and finish with the beurre blanc.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1461.69 Kcal (6120 kJ)
Calories from fat 1161.15 Kcal
% Daily Value*
Total Fat 129.02g 198%
Cholesterol 326.51mg 109%
Sodium 905.61mg 38%
Potassium 2086.27mg 44%
Total Carbs 54.8g 18%
Sugars 13.97g 56%
Dietary Fiber 18.91g 76%
Protein 32.42g 65%
Vitamin C 300.3mg 500%
Vitamin A 0.9mg 30%
Iron 8.2mg 46%
Calcium 502.6mg 50%
Amount Per 100 g
Calories 188.28 Kcal (788 kJ)
Calories from fat 149.56 Kcal
% Daily Value*
Total Fat 16.62g 198%
Cholesterol 42.06mg 109%
Sodium 116.65mg 38%
Potassium 268.73mg 44%
Total Carbs 7.06g 18%
Sugars 1.8g 56%
Dietary Fiber 2.44g 76%
Protein 4.18g 65%
Vitamin C 38.7mg 500%
Vitamin A 0.1mg 30%
Iron 1.1mg 46%
Calcium 64.7mg 50%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 39.2
    Points
  • 41
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Total Fat

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