My Grandma Brad's panko parmesan crusted halibut with cashew pesto pasta

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The ingredients needed to cook Brad's panko parmesan crusted halibut with cashew pesto pasta:

1. Get For the fish
2. Take 2 lbs halibut fillet. Skin removed
3. Provide Sea salt
4. You need White pepper
5. Use Garlic powder
6. Take 1 cup Panko bread crumbs
7. Prepare 1 cup grated parmesan cheese
8. Provide 1 tbs dry mustard
9. Provide 1 tbs chilie flakes
10. Prepare Flour for dredging
11. You need 1 egg, beaten
12. Get For the pasta
13. Provide 1 lb tri color rotini
14. Provide 1 1/2 cups prepared pesto
15. Get 1 snack size bag of honey roasted cashews, smashed to crumbs
16. Use 1 medium red onion, chopped
17. Get 1 tbs minced garlic
18. Take 2 tbs butter
19. Use 1/4 cup white wine
20. Take Drizzle of balsamic vinegar

Instructions to make Brad's panko parmesan crusted halibut with cashew pesto pasta:

1. Prepare halibut and cut into portions. Sprinkle with salt, pepper, and garlic powder. Set aside.
2. Melt butter in a fry pan. Saute onions until they start to carmelize. Add garlic. Saute 2 more minutes. Add wine and cashews. cook off liquid. Set aside
3. Grease a baking sheet. Dredge fish in flour mixed with dry mustard. Place on baking sheet. Brush on beaten egg.
4. Mix panko, parmesan, and Chile flakes. Crust top of fish. Bake at 425 8-9 minutes. Middle rack. Turn broiler on high. Cook until crust browns. Keep a good eye on it.
5. Meanwhile, boil 4 qts salted water. Add pasta. Cook till AL dente. Drain and rinse with cold water.
6. Add pasta back to pot. Mix in pesto sauce, onion mixture, and a pinch of parmesan. Heat on low until heated through.
7. Plate immediately. Place halibut over pasta. Drizzle with balsamic vinegar. Garnish with basil leaves and lemon slices. Enjoy.

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