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.