Halibut with walnut sauce

March 18, 2015



Fresh halibut season begins Mid-March in the Northern Pacific, perfect timing for this wonderful Passover dish, which serves 20.  Halibut is a Sustainable Seafood Choice approved by the Monterey Bay Aquarium Seafood Watch.






20 servings Halibut, or other firm white fish fillet


Makes 1 pint of sauce:

8 T. olive oil

2 cups chopped walnuts


2 cups chopped green onions

1 cup chopped Italian parsley

Kosher Salt and fresh black pepper to taste


Heat the olive oil over high heat.  Add the walnuts and cook, stirring until they begin to color a little, about 3 minutes.  Add the scallion and parsley and cook until the scallions become bright green in color, about 3 minutes.  Season with salt and plenty of black pepper.


Serve seared or grilled fish fillet over Saffron Mashed Potatoes (as pictured), topped wiht Walnut sauce.










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