Original Pepperoni Crusted Halibut with Shaved Vegetable Salad | Grimm's Fine Foods
 

Original Pepperoni Crusted Halibut with Shaved Vegetable Salad

Grill Recipe, Crusted Halibut,

Fresh-grilled fish encrusted in a flavourful blend of Original Pepperoni, herbs, and panko. 

Preparation time: 
10 minutes
Cooking time: 
40 minutes
Servings: 
4
Ingredients: 
  • 4 5oz halibut portions
  • ¼ cup Grimm’s Original Pepperoni, roughly chopped
  • 1 cup Panko breadcrumbs
  • ½ cup butter, room temperature
  • ¼ cup parsley leaves
  • 1 bunch tri-colored carrots
  • 1 bunch red radishes
  • 1 cup pea shoots
  • 1 cup mizuna greens
  • 2 tbsp lemon juice
  • 1/3 cup olive oil
  • zest of 1 lemon
  • salt and pepper
     
Preparation: 
  1. Pre-heat the grill. Mix together lemon juice, zest, olive oil, and season with salt and pepper. Put lemon vinaigrette aside for later.
  2. In a food processer place, the roughly chopped pepperoni and pulse to pea-sized pieces. Now add the panko on top of the pepperoni, followed by the butter and pulse until it comes together. Add parsley and lightly pulse to incorporate the parsley and speckle the mixture. Place parchment paper down on the countertop. Place the butter mixture on top of the parchment, then top with another piece of parchment. Now use a rolling pin and roll out to a ¼” thickness. Place in freezer to set.
  3. On a mandolin, or with a vegetable peeler, slice the carrots and radishes lengthwise. Put them into ice water to stay cold and to curl a little. Now remove the butter from the freezer and cut into planks to fit the top of the halibut.
  4. Turn off one side of the hot grill and put the halibut on that side of the grill to cook the halibut with indirect heat. Put the pepperoni crust on top of the halibut and close the lid to the BBQ. Let cook for about 10-12 minutes until the halibut is just warmed through.
  5. Drain and toss the shaved carrots and shaved radishes with the pea shoots and mizuna to mix together. Now dress with the vinaigrette and season with salt and pepper. Serve the salad with the crusted halibut
Product(s) used: 

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Original Pepperoni Crusted Halibut with Shaved Vegetable Salad

Grill Recipe, Crusted Halibut,
Preparation time:
10 minutes
Cooking time:
40 minutes
Servings:
4
Product(s) used:
Original Pepperoni
Description:

Fresh-grilled fish encrusted in a flavourful blend of Original Pepperoni, herbs, and panko. 

Preparation:
  1. Pre-heat the grill. Mix together lemon juice, zest, olive oil, and season with salt and pepper. Put lemon vinaigrette aside for later.
  2. In a food processer place, the roughly chopped pepperoni and pulse to pea-sized pieces. Now add the panko on top of the pepperoni, followed by the butter and pulse until it comes together. Add parsley and lightly pulse to incorporate the parsley and speckle the mixture. Place parchment paper down on the countertop. Place the butter mixture on top of the parchment, then top with another piece of parchment. Now use a rolling pin and roll out to a ¼” thickness. Place in freezer to set.
  3. On a mandolin, or with a vegetable peeler, slice the carrots and radishes lengthwise. Put them into ice water to stay cold and to curl a little. Now remove the butter from the freezer and cut into planks to fit the top of the halibut.
  4. Turn off one side of the hot grill and put the halibut on that side of the grill to cook the halibut with indirect heat. Put the pepperoni crust on top of the halibut and close the lid to the BBQ. Let cook for about 10-12 minutes until the halibut is just warmed through.
  5. Drain and toss the shaved carrots and shaved radishes with the pea shoots and mizuna to mix together. Now dress with the vinaigrette and season with salt and pepper. Serve the salad with the crusted halibut