Halibut With Pesto Food

BAKED HALIBUT WITH PESTO

Steps:

• Preheat the oven to 400 degrees. Put the butter in a casserole dish large enough to hold the fish in one layer, and place the dish in the oven to melt the butter. Remove the dish from the oven and coat both sides of the fish with butter by flipping it once in the dish. (If the fillet has skin, the skin side should be down after you flip the fish.)
• Brush the pesto on top of the halibut flesh. (At this point, the fish can be covered and refrigerated for up to 12 hours.) Bake it for 15 - 20 minutes, depending on the thickness of the fish, until it is just cooked through and flakes easily. Serve it immediately.

HEAVENLY HALIBUT

Steps:

• Preheat the oven broiler. Grease a baking dish.
• In a bowl, mix the Parmesan cheese, butter, mayonnaise, lemon juice, green onions, salt, and hot pepper sauce.
• Arrange the halibut fillets in the prepared baking dish.
• Broil halibut fillets 8 minutes in the prepared oven, or until easily flaked with a fork. Spread with the Parmesan cheese mixture, and continue broiling 2 minutes, or until topping is bubbly and lightly browned.

PESTO HALIBUT

Steps:

• Preheat oven to 450°. In a small bowl, combine oil, sauce mix and lemon juice; brush over both sides of fillets. Place in a greased 13x9-in. baking dish. , Bake, uncovered, until fish just begins to flake easily with a fork, 12-15 minutes.

PESTO CRUSTED HALIBUT

Steps:

• Preheat oven to 400 degrees F.
• Pat halibut dry with paper towels, and place on rimmed baking sheet lined with parchment paper, allowing for some space between the fillets. Sprinkle fillets with salt and pepper.
• Place about 1/4 cup of pesto on each fillet in an even layer covering the entire top surface of the fillet
• Divide the walnuts or pine nuts evenly over the pesto layers, each one should get 2-3 tablespoons depending on the size of your fillets.
• Place baking sheet in oven and cook for 10-15 minutes until the nuts get toasted, and the fish is just cooked through and opaque.
• Serve with extra pesto, lemon wedges, and LOTS of fresh basil!

PACIFIC PESTO GRILLED HALIBUT

Steps:

• Preheat broiler. In a food processor or blender, combine the cilantro, garlic, lime zest and juice, jalapeño, and soy sauce. Blend until mixed. With processor or blender running, gradually pour in the oil and process until thickened.
• Place the fish steaks on a greased broiler pan. Brush top of each steak with the sauce. Coat the potatoes with remaining sauce; place in broiler pan with the fish.
• Broil about 10 minutes, or until fish flakes with a fork.

HALIBUT STEAKS WITH PESTO SAUCE

Steps:

• Wipe the steaks dry with paper towels. Spread the pesto on both sides of the steaks and allow them to sit for an hour at room temperature.
• Heat coals or broiler and grill the steaks on both sides until cooked. Remove from heat, season with salt and pepper and serve, garnished with lemon or lime, cut in half.

EASY PESTO HALIBUT

Steps:

• In a small bowl, combine the oil, sauce mix and lemon juice.
• Brush over both sides of fillets.
• Place in a greased 13" x 9" baking dish.
• Bake, uncovered, at 450 degrees for 12 to 15 minutes or until fish flakes easily with a fork.

HALIBUT WITH CILANTRO PESTO

Steps:

• Lightly spray the grill rack or broiler pan with cooking spray. Preheat the grill on medium high or preheat the broiler.
• In a small bowl, stir together the pesto ingredients. Brush half the pesto on one side of the fish. Place the fish with the pesto side up on the grill rack or in the broiler pan. Set the remaining pesto aside.
• Grill or broil about 6 inches from the heat for 4 minutes. Turn the fish over. Spread with the remaining pesto. Grill or broil for 4 to 6 minutes, or until the fish flakes easily when tested with a fork (for halibut) or is the desired doneness (for salmon). Watch carefully so the walnuts don't burn.
• Nutrition Information
• (Per serving)
• Calories: 182
• Total fat: 8.0g
• Saturated: 1.5g
• Trans: 0.0g
• Polyunsaturated: 3.0g
• Monounsaturated: 3.0g
• Cholesterol: 38mg
• Sodium: 105mg
• Carbohydrates: 1g
• Fiber: 0g
• Sugars: 0g
• Protein: 25g
• Calcium: 92mg
• Potassium: 548mg
• Dietary Exchanges
• 3 very lean meat
• 1 fat

CHARRED ALASKA HALIBUT TACOS WITH CILANTRO PESTO

Steps:

• Combine all pesto ingredients in a blender or food processor; blend. Drizzle in more olive oil or water, if needed, until you get a salsa-like consistency. Season to taste with salt and pepper; set aside. Heat grill to medium-high heat (400°F). Brush halibut and grill surface with oil; grill 5 to 7 inches from heat about 8 minutes, turning once during cooking. Cook just until fish is opaque throughout. Season with salt and pepper. To assemble tacos: Char tortillas on grill or grill pan. Top each taco with a big pinch of shaved red cabbage. Break halibut into chunks and distribute evenly between tortillas. Top with a generous spoonful of pesto, a sprinkle of extra cotija cheese, and a lime wedge.

HALIBUT STUFFED WITH KALE AND FETA PESTO

Steps:

• Preheat the oven to 450ºF. Using the grapeseed oil, lightly grease a rectangular baking dish large enough to accommodate the fillets in a single layer.
• Place the halibut fillets in the prepared baking dish and season lightly with salt and pepper. Use a sharp knife to slash several deep cuts in the top of each fillet, being careful not to cut all the way through the fish.
• In a mini food processor, combine the scallions, kale, celery, and cheese and process until the ingredients are crumb-sized. Add 1 tablespoon of the olive oil and pulse until a paste forms, adding more oil as needed to achieve a good consistency. Season with salt and pepper.
• Use a small spoon or your finger to stuff the pesto into the slits in each fillet, filling them with as much pesto as will fit and allowing it to overflow. Roast until the fish is opaque at the center when tested with the tip of a knife, about 15 minutes. Let cool for 3 minutes before serving.