Best Halibut Stuffed With Kale And Feta Pesto Recipes

PESTO HALIBUT

Pesto Halibut image

The mildness of halibut contrasts perfectly with the robust flavor of pesto in this recipe. It takes only minutes to get the fish ready for the oven, leaving you plenty of time to get started on your side dishes. Nearly anything goes well with this entree. -April Showalter, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 4

Ingredients

2 tablespoons olive oil
1 envelope pesto sauce mix
1 tablespoon lemon juice
6 halibut fillets (4 ounces each)

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.

Nutrition Facts : Calories 188 calories, Fat 7g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 481mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges

HALIBUT STUFFED WITH KALE AND FETA PESTO

Halibut Stuffed With Kale and Feta Pesto image

Instead of marinating the halibut fillets, which many recipes call for, I cut slits into the top of each fillet and stuff them with a pesto made from kale, scallions, celery, and feta. My family and friends regularly request this clever, superb-tasting dish.

Provided by Kim Kushner

Categories Fish Halibut Kale Feta Dinner Quick & Easy Quick and Healthy Roast Spring Passover Kosher Kosher for Passover Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Serves 6

Number Of Ingredients 8

Ingredients

1 teaspoon grapeseed oil
6 skinless halibut fillets, about 6 oz (185 g) each
Kosher salt and freshly ground black pepper
2 scallions, white and pale green parts, each cut crosswise into 4 equal pieces
2 cups (4 1/2 oz / 140 g) coarsely chopped stemmed kale
1 rib celery, coarsely chopped
1/4 cup (1 1/4 oz / 40 g) crumbled feta cheese
1-2 tablespoons extra-virgin olive oil

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.