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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 saut� 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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