Summer Squash Spaghetti with Halibut

Summer Squash Spaghetti with Halibut 1922 1200 Round Pond Estate

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

Privacy Preferences

When you visit our website, it may store information through your browser from specific services, usually in the form of cookies. Here you can change your Privacy preferences. It is worth noting that blocking some types of cookies may impact your experience on our website and the services we are able to offer.

Click to enable/disable Google Analytics tracking code.
Click to enable/disable Google Fonts.
Click to enable/disable Google Maps.
Click to enable/disable video embeds.
Our website uses cookies, mainly from 3rd party services. Define your Privacy Preferences and/or agree to our use of cookies.