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.

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Chef Alison Negrin

Alamo, CA 94507

Phone: 925-588-9150

chefalison@gmail.com

www.chefalisonnegrin.com

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