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Kincaid's Mac-Nut Pesto Crusted Halibut

1/2 C. fresh basil
1/2 C. fresh spinach
1/2 C. fresh cilantro
3 T. Dijon mustard
2 T. worcestershire sauce
1 t. steak salt ("steak salt" is equal parts Kosher salt and garlic powder)
1 C. macadamia nuts
2 C. grated parmesan
1/3 C. chopped garlic
1/3 C. lemon juice
1/3 C. olive oil

Process all ingredients in a food processor (except oil) until coarse paste is achieved, stopping occasionally to scrape down the sides of the bowl. Add oil until mixture achieves consistency of a thick paste and refrigerate until needed. Stores for three days.

Pineapple Salsa
2 fresh pineapples, diced into 1/2 inch cubes
2-1/2 C. julienned red onion
1/2 C. fresh cilantro
kosher salt and pepper to taste
1/2 C. diced red bell pepper

Process all ingredients in food processor.

Lemon-Orange Dressing
1 C. frozen orange juice concentrate
3/4 C. red wine vinegar
1/3 C. lemon juice
2 T. Dijon mustard
1/4 C. sugar
1 t. Cayenne pepper
5 C. olive oil

Mix all ingredients except oil in bowl with mixer.

Mac-Nut Pesto Crusted Halibut
6 oz. Halibut Filet
1 T. Mac-nut Pesto (see recipe)
1/4 C. spring greens
1/4 C. orange sweet and sour dressing
1 T. julienned red onions
1/4 C. pineapple salsa (see recipe)

Brush one side of the filet with pesto, sear in hot sauté pan for approximately three minutes over medium heat or until crust is crisp. Flip and finish in oven at 350 degrees until cooked to taste. Meanwhile, toss greens with onions and dressing, place greens in left side of pasta bowl. Place fish over greens and top with salsa.

    
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