Summery, elegant, and delicious, our Estate Chef has created a gorgeous dish that is full of garden-fresh flavors that pair wonderfully with our Estate Sauvignon Blanc.
Ingredients
- 24 oz halibut (divded into 4-6-oz portions)
- 3 zucchini
- 3 yellow squash
- 2 tbsp Round Pond Estate Italian Olive Oil
- 2 tsp salt
- ½ tsp pepper
Pesto Vinaigrette
- 2 cups basil leaves
- 1 tbsp pine nuts
- ¼ cup parmesan cheese (grated)
- 1 garlic clove
- 1 cup Round Pond Estate Italian Olive Oil
- 3 tbsp lemon juice
- 3 tbsp Round Pond Sauvignon White Wine Vinegar
- 1 tbsp salt
Herbed Bread Crumbs
- 2 cups Italian bread (large diced)
- 3 tbsp Round Pond Estate Italian Olive Oil
- 2 tsp salt
- ½ tsp pepper
- 1 cup Italian parsley leaves
Directions
Pesto Vinaigrette
For pesto vinaigrette, place basil, pine nuts, parmesan, and garlic in a food processor. Turn on and slowly add the oil. Once all the oil is incorporated, pour the pesto into a mixing bowl and add lemon juice, champagne vinegar, and salt. Set aside.
Herbed Bread Crumbs
For the herb bread crumbs, preheat your oven to 350F. Place all ingredients into a food processor and process until the bread crumbs are to your desired size. Place bread crumbs on a baking tray and bake until crispy. Time will vary depending on how large or small your crumbs are. Remove the tray from the oven but keep it on as you will be using it shortly for the halibut.
Using a mandolin with the julienne blade attached or a vegetable spiralizer, slice the zucchini and yellow squash lengthwise so that it looks like spaghetti. Heat olive oil in a pan and add squash, 2 teaspoons of salt, and ½ teaspoon of pepper. Cook until soft like spaghetti, approximately 5 to 6 minutes.
While squash is cooking, warm a sauté pan until hot and sear the halibut. Sear on one side and place in a 350F oven for 6 to 8 minutes. Once the fish and squash are ready, divide them among 4 pasta bowls by first twirling the squash like spaghetti onto a large fork and placing it in the middle of the bowl. Place a piece of fish on top, sprinkle it with bread crumbs, and spoon about 2 tablespoons of the pesto vinaigrette over the top.
Enjoy!
