Cookbook author Tiffany Haugen has a passion for preparing Pacific Northwest seafood, and will be contributing some of her delicious recipes for the Reel Time Fishing blog. Each of her recipes will be related to the “catch” of the week.
She and her husband Scott Haugen live in Western Oregon, and many know Scott for his writing expertise on fishing and hunting. Tiffany’s recipes will be posted regularly Wednesdays through October, along with those of local chef like Tom Douglas, and other tackle shop and fish market owners.
Crunchy Basil Halibut
Recipe is from the cookbook Grill It! Plank It! Wrap It! Smoke It! Ingredients for halibut
Ingredients for halibut
1 pound halibut
½ cup basil pesto
½ cup crushed crackers or seasoned breadcrumbs
2 tablespoons melted butter
Ingredients for basil pesto
1 ½ cups basil leaves
½ cup Parmesan cheese, grated
¼ cup extra virgin olive oil
¼ cup toasted pine nuts
2-4 cloves garlic
Salt and pepper to taste
Finely chop basil in a food chopper or processor. Add remaining ingredients and blend until smooth.
Cut halibut to desired serving sizes. In a small bowl, mix pesto, crushed crackers and butter until thoroughly combined. Place halibut on a greased fish grate or foil pan. Press mixture on to halibut pieces. Place on a preheated grill over indirect heat. Cook, covered until fish flakes in large chunks or reaches 135 degrees.