Dijon Crusted Halibut Fillet with Tomato Sauce and Parsnip Puree
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Dijon Crusted Halibut Fillet with Tomato Sauce and Parsnip Puree

Dijon Crusted Halibut Fillet with Tomato Sauce and Parsnip Puree

Bake mild halibut with spicy-seasoned Rice Chex™ Cereal crumbs, and serve with a creamy, rich yogurt-root vegetable sauce.

Servings: 20 servings (1 serving = 8 oz)
Parsnip Puree
INGREDIENT
WEIGHT
MEASURE
Parsnip, fresh, peeled
2 lb
7 cups
Water
8 lb
32 cups
Butter, softened, diced
3 oz
1/3 cup
Heavy cream
4 oz
1/2 cup
Egg yolks
2 oz
2 each
Non-fat plain yogurt
8 oz
1 cup
Kosher salt
1 Tbsp
Black pepper
1 tsp
Nutmeg, ground
1 tsp
Chives, fresh, minced
1 Tbsp
Tomato Sauce
INGREDIENT
WEIGHT
MEASURE
Olive oil, extra virgin
14 oz
2 cups
Tomatoes, fresh, diced
1 lb 4.00 oz
3 cups
Lemon juice, fresh
2 oz
1/4 cup
Kosher salt
1/2 tsp
Basil leaves, fresh, chopped
2 Tbsp
Crust Mixture
INGREDIENT
WEIGHT
MEASURE
Rice Chex™ Bulkpak Cereal (13325), finely ground
10 oz
4 1/2 cups
Flat leaf parsley, fresh, finely chopped
2 oz
1 1/2 cups
Dijon mustard
10 oz
1 cup
Kosher salt
1 tsp
Black pepper
1/2 tsp
Olive oil, extra virgin
7 oz
1 cup
Fish
INGREDIENT
WEIGHT
MEASURE
Halibut fillets, center-cut
5 lb
20 each
Olive oil
2 oz
1/4 cup
Kosher salt
1 Tbsp
Black pepper
1 Tbsp
Garnish
INGREDIENT
WEIGHT
MEASURE
Lemons, fresh, quartered lengthwise
2 lb
5 each
Parsnip Puree
  1. Cut parsnips into 2 inch pieces.
  2. Pour 2 gallons of water into a stock pot, add parsnips and bring to a boil.
  3. Continue cooking until parsnips are very tender, approx. 25 minutes.
  4. Heat cream and butter in small saucepan until butter is completely melted and cream is just beginning to come to a simmer, about 3 minutes. Drain parsnips.
  5. Add half the amount of parsnips to the bowl of food processor and puree.
  6. Pour half the amount of hot cream mixture into food processor in a steady stream while processor is running.
  7. Add egg yolk and pulse to combine. (Temperature should reach 160°F on instant read thermometer.)
  8. Transfer mixture to large mixing bowl. Repeat process with remaining parsnips, cream mixture and yolk.
  9. Add mixture to first batch of pureed parsnips and mix to combine using a large rubber spatula.
  10. Fold yogurt, spices and chives into pureed parsnip mixture. Hold warm until assembly step.
Tomato Sauce
  1. Pour 2 cups of extra virgin olive oil into a large sauce pan.
  2. Add tomatoes, lemon juice and salt and bring to a simmer.
  3. Continue cooking on very low heat for 15 minutes.
  4. Remove sauce from heat, add fresh basil and stir to combine.
Crust Mixture
  1. Combine Rice Chex, parsley, mustard, salt and pepper in a large mixing bowl.
  2. Drizzle with 1 cup extra virgin olive oil and mix well.
Halibut
  1. Brush each side of halibut fillets with olive oil and season with salt and pepper.
  2. Place fish on a full sheet pan. Distribute crust mixture evenly over fish.
BAKE:
TEMP
TIME
Convection Oven*
350°F
9-14 minutes
Standard Oven
400°F
17-22 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 4 minutes of baking.
Assembly
  1. Portion 2 oz parsnip puree onto each of 20 plates and top each serving with one portion of fish.
  2. Top each portion of fish with 1 oz of sauce and garnish with a lemon wedge. Serve immediately.
 
View Recipe Instructions

Nutrition Information

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Serving Size:
8 oz
Calories
580
Calories from Fat
370
% Daily Value
Total Fat
42g
64%
Saturated Fat
9g
44%
Trans Fat
0g
Cholesterol
100mg
34%
Sodium
1010mg
42%
Total Carbohydrate
26g
9%
Dietary Fiber
4g
18%
Sugars
6g
Protein
24g
Vitamin A
25%
25%
Vitamin C
30%
30%
Calcium
15%
15%
Iron
35%
35%
Exchanges:
0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 8 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

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