Dijon Crusted Halibut Fillet with Tomato Sauce and Parsnip Puree
- Ingredients:26
- Servings:20
- Calories per serving:580
Dijon Crusted Halibut Fillet with Tomato Sauce and Parsnip Puree
- Ingredients:26
- Servings:20
- Calories per serving:580
Bake mild halibut with spicy-seasoned Rice Chex™ Cereal crumbs, and serve with a creamy, rich yogurt-root vegetable sauce.
Ingredient
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 | ---Value Not Available | 1 Tbsp |
| Black pepper | ---Value Not Available | 1 tsp |
| Nutmeg, ground | ---Value Not Available | 1 tsp |
| Chives, fresh, minced | ---Value Not Available | 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 | ---Value Not Available | 1/2 tsp |
| Basil leaves, fresh, chopped | ---Value Not Available | 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 | ---Value Not Available | 1 tsp |
| Black pepper | ---Value Not Available | 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 | ---Value Not Available | 1 Tbsp |
| Black pepper | ---Value Not Available | 1 Tbsp |
Garnish
| Ingredient | Weight | Measure |
|---|---|---|
| Lemons, fresh, quartered lengthwise | 2 lb | 5 each |
Instructions
- Parsnip Puree
Cut parsnips into 2 inch pieces.
Pour 2 gallons of water into a stock pot, add parsnips and bring to a boil.
Continue cooking until parsnips are very tender, approx. 25 minutes.
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.
Add half the amount of parsnips to the bowl of food processor and puree.
Pour half the amount of hot cream mixture into food processor in a steady stream while processor is running.
Add egg yolk and pulse to combine. (Temperature should reach 160°F on instant read thermometer.)
Transfer mixture to large mixing bowl. Repeat process with remaining parsnips, cream mixture and yolk.
Add mixture to first batch of pureed parsnips and mix to combine using a large rubber spatula.
Fold yogurt, spices and chives into pureed parsnip mixture. Hold warm until assembly step.
- Tomato Sauce
Pour 2 cups of extra virgin olive oil into a large sauce pan.
Add tomatoes, lemon juice and salt and bring to a simmer.
Continue cooking on very low heat for 15 minutes.
Remove sauce from heat, add fresh basil and stir to combine.
- Crust Mixture
Combine Rice Chex, parsley, mustard, salt and pepper in a large mixing bowl.
Drizzle with 1 cup extra virgin olive oil and mix well.
- Halibut
Brush each side of halibut fillets with olive oil and season with salt and pepper.
Place fish on a full sheet pan. Distribute crust mixture evenly over fish.
Bake Temp and Time 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
Portion 2 oz parsnip puree onto each of 20 plates and top each serving with one portion of fish.
Top each portion of fish with 1 oz of sauce and garnish with a lemon wedge. Serve immediately.
Nutrition Facts
- Calories580
- Total Fat42g
- Protein24g
- Total Carbohydrate26g
- Sugars6g
Servings: 20
Serving Size: 8 oz
Amount Per Serving Calories : 580
| Food Component / Nutrient | Amount | % , Daily Value* |
|---|---|---|
| Total Fat | 42g | 64% |
| Saturated Fat | 9g | 44% |
| Trans Fat | 0g | % Value Not Available |
| Monounsaturated Fat | 27g | % Value Not Available |
| Polyunsaturated Fat | 4&½g | % Value Not Available |
| Omega-3 | ½g | % Value Not Available |
| Cholesterol | 100mg | 34% |
| Sodium | 1010mg | 42% |
| Total Carbohydrate | 26g | 9% |
| Dietary Fiber | 4g | 18% |
| Soluble Fiber | 0g | % Value Not Available |
| Insoluble Fiber | 4g | % Value Not Available |
| Sugars | 6g | % Value Not Available |
| Protein | 24g | % Value Not Available |
| Vitamin D | Value Not Available | 60% |
| Calcium | Value Not Available | 15% |
| Iron | Value Not Available | 35% |
| Potassium | 850mg | 24% |
| Vitamin A | Value Not Available | 25% |
| Vitamin C | Value Not Available | 30% |
| Vitamin E | Value Not Available | 35% |
| Thiamin | Value Not Available | 20% |
| Riboflavin | Value Not Available | 20% |
| Niacin | Value Not Available | 50% |
| Vitamin B6 | Value Not Available | 45% |
| Folic Acid | Value Not Available | 40% |
| Vitamin B12 | Value Not Available | 35% |
| Pantothenic Acid | Value Not Available | 10% |
| Phosphorus | Value Not Available | 35% |
| Magnesium | Value Not Available | 15% |
| Zinc | Value Not Available | 20% |
| Manganese | Value Not Available | 50% |
| Selenium | Value Not Available | 80% |
| Copper | Value Not Available | 8% |
| Beta-Carotene | Value Not Available | % Value Not Available |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
Exchanges
- Starch 0,
- Fruit 0,
- Other Carbohydrate 1&½,
- Skim Milk 0,
- Low-Fat Milk 0,
- Milk 0,
- Vegetable 1,
- Very Lean Meat 3,
- Lean Meat 0,
- Medium-Fat Meat 0,
- High-Fat Meat 0,
- Fat 8,
- Fruits ¼c,
- Vegetables ½c,
- Grains 1oz-eq,
- Meat & Beans 3oz-eq,
- Dairy 0c,
- Fats & Oils 8tsp
Carbohydrate Choice
- Carbohydrate Choice2
