Summer Squash Spaghetti with Halibut

Summery, elegant, and delicious, Chef Jamie Prouten has created a gorgeous dish that is full of garden-fresh flavors that pair wonderfully with our Rutherford Estate Sauvignon Blanc.

Ingredients
24 oz halibut, divided into 4-6-oz portions
3 zucchini
3 yellow squash
2 Tbsp Round Pond Estate Italian Olive Oil 
2 tsp salt
½ tsp pepper
For the 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
For the herb bread crumbs
2 cups large diced Italian bread
3 Tbsp Round Pond Estate Italian Olive Oil
2 tsp salt
½ tsp pepper
1 cup Italian parsley leaves         

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.

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 tray from 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 spiraler, 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 amongst 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!

Serves 4

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