Halibut with walnut sauce

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.

Featured Posts
Recent Posts
Follow me!
  • Black Facebook Icon
  • Black Twitter Icon
  • Black Pinterest Icon
  • Black Instagram Icon
Connect with me!
Linkedin logo

© 2020, Chef Alison Negrin, all rights reserved. Website by Linda Hansen, PaperlessVA.com