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Brioche and Pesto Crusted Halibut with Portobello Caps, Broccoli, Creamed Fennel and Sun-Dried Tomato Beurre Blanc Recipe

Brioche and Pesto Crusted Halibut with Portobello Caps, Broccoli, Creamed Fennel and Sun-Dried Tomato Beurre Blanc

Recipe courtesy Royal Caribbean

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Rated: 3 stars out of 5Rate This RecipeRead users' reviews (3)

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Average Rating:

Total Reviews: 3

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  • on September 05, 2009

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    I haven't tried this, but have a question on the halibut. The instructions for adding the butter to the halibut is unclear to me. Do you add the butter to the fish before the crust? What's the purpose of warming the spatula to add the butter? Is it supposed to melt it over the filet then add the crust? Thanks to anyone for their feedback. I rated it a 3 because I want to be fair about it since I haven't tried it out. Thanks everyone!

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  • on July 25, 2008

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    I prepared only the pesto crusted fish which my husband and I felt was exceptional. It was moist and favorful and we paired it with a caprese salad from our garden. Perfect and not difficult at all.

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  • on June 16, 2007

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    I didn't love this. It was a LOT of work, and the flavors were similar to those that you find at a restaurant that 'wants to be good'(if you know what I mean. It was very rich, and the pesto crust was just okay.Perhaps someone else will have better luck.

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