Walnut-Crusted Fish

Executive Chef Bonnie Moore is sharing her recipe for a delicious meal of walnut-crusted fish, parsnip puree and garden spinach salad, perfect for lunch or dinner. For the fish, we usually use flounder or grouper.

Walnut Crust

• 1 cup black walnuts
• 2 cup English walnuts

Chop the walnuts in a food processor until ground. Stop to scrape the sides a couple times, so as not to make a butter.

Prepare the fish with sea kosher salt, pepper and olive oil. Roll the fish in your walnut breading mixture. Sear in a cast iron skillet over medium heat.

Be sure to flip the fish, and be careful not to burn the nuts. Finish in the oven for about 5 minutes.

Puree

• 2 parsnips, peeled and trimmed
• 4 cups whole milk
• Salt and pepper to taste

Rough chop the parsnips so the pieces are a large dice size. Cover the parsnips with milk in a saucepot and season with salt and pepper.

Cook at a low simmer until the parsnips are tender. Puree in a Vitamix using half the milk, adding more if needed.

To Plate: Spread your puree on the plate as your base. Add a layer of fresh spinach and top with a piece of fish. Drizzle lightly with balsamic vinegar to finish the dish and enjoy!