Summer Squash Spaghetti & Halibut


Summer squash is usually thought of as being sliced and grilled, but spaghetti-style is a wonderful way to play with taste and texture! Chef Jamie has created this fantastic Summer Squash Spaghetti & Halibut recipe that is light, elegant, and full of fresh summertime flavors. 


Pesto Vinaigrette
2 cups basil leaves
1 Tbsp pine nuts
1/4 cup Parmesan cheese, grated
1 each garlic clove
1 cup Round Pond Estate Italian Varietal Extra Virgin Olive Oil
3 Tbsp lemon juice
3 Tbsp champagne vinegar
1 Tbsp salt

Herb Bread Crumbs
2 cups large diced Italian bread
1 cup Italian parsley leaves
3 Tbsp Round Pond Estate Italian Varietal Extra Virgin Olive Oil
2 tsp salt
1/2 tsp pepper

24 oz halibut, divided into 4 6-oz portions
3 each zucchini (or your choice of summer squash)
3 each yellow squash (or your choice of summer squash)
2 Tbsp Round Pond Estate Italian Varietal Extra Virgin Olive Oil
2 tsp salt
1/2 tsp pepper

For Pesto Vinaigrette:  Place basil, pine nuts, Parmesan and garlic in a food processor. Turn on and slowly add the oil.  Once all of the oil is incorporated, pour the pesto into a mixing bowl and add lemon juice, champagne vinegar, and salt.  Set aside.

For Herb Bread Crumbs:  Preheat your oven to 350*F.  Place all ingredients into a food processor and turn on.  Process until the bread crumbs are to your desired size.  Place bread crumbs on a baking tray and bake until crispy.  Time will vary depending on how large or small your crumbs are.  Keep the oven on for the fish.

Final Assembly:  Using a mandolin with the julienne blade attached, slice the zucchini and yellow squash lengthwise so that it looks like spaghetti.  Heat olive oil in a pan and add squash, 2 tsp of salt and 1/2 tsp of pepper.  Cook until soft like spaghetti, approximately 5 to 6 minutes. 

While squash is cooking, warm a saute pan until hot and sear the halibut.  Sear on one side and place in a 350*F oven for 6 to 8 minutes.  Once the fish and squash are ready, divide them amongst 4 pasta bowls by first twirling the squash like spaghetti onto a large fork and placing it in the middle of the bowl.  Place a piece of fish on top, sprinkle it with bread crumbs, and spoon about 2 Tbsp of the pesto vinaigrette over the top.  Enjoy!

Serves 4

Jamie Prouten, Executive Chef

Written by Jamie Prouten, Executive Chef

I love my wife and two boys and anything having to do with barbecuing. Travel also gives me happiness, but I don't do enough. Guilty pleasures include Hoffman hotdogs...and McDonald's.

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