Best Pesto Halibut Recipes

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.

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 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.

HALIBUT POACHED IN OLIVE OIL WITH BROCCOLI RABE PESTO

Steps:

• Bring a small pot of salted water to a boil over high heat. Add the broccoli rabe and cook until tender, about 5 minutes. Transfer the cooked broccoli rabe to an ice bath and let cool, about 3 minutes. Shake off the excess water and transfer to a food processor. Add the garlic, walnuts, honey, salt, and pepper process until smooth. With the machine running gradually pour in the extra-virgin olive oil. Transfer the pesto to a small bowl and stir in the Parmesan. Cover and set aside.;
• In a medium, heavy skillet, heat the olive oil and vegetable oil over medium-low heat. Using a deep-fry thermometer, heat the oil to 200 degrees F. Reduce the heat to low to sustain the 200 degree F temperature. Season the fish with salt and pepper. Gently place the fish in the oil making sure it is submerged beneath the surface. Poach the fish until just cooked through, about 6 to 7 minutes.;
• Place about 1/2 cup of Broccoli Rabe Pesto on a serving plate and gently smooth out to make a bed for the fish. Using a slotted fish spatula gently transfer the cooked fish from the poaching oil to the serving plate, placing the fish on top of the bed of pesto. Serve immediately.;

GRILLED HALIBUT WITH PESTO AND ARUGULA

Steps:

• Prepare barbecue (medium-high heat). Brush each halibut fillet with 1 tablespoon oil. Sprinkle with salt and pepper. Grill until just opaque in center, about 4 minutes per side. Spread each fillet with thin layer of pesto, dividing equally.
• Whisk lemon juice and remaining 2 tablespoons oil in medium bowl to blend. Add arugula; toss to coat. Divide arugula among 4 plates; top with grilled halibut.

GRILLED HALIBUT WITH LEMON-BASIL PESTO

Steps:

• Prepare grill. Place fillets on grill rack coated with cooking spray.
• Sprinkle 1/8 tsp salt and pepper over fish. Cover and grill 4 minutes each side or until fish flakes easily when tested with a fork.
• Toast walnuts in a pan.
• Combine remaining 1/8 tsp salt, basil, and remaining ingredients (including walnuts) in a blender or food processor; process until finely minced.
• Serve pesto with fish.

SURF AND SURF: CEDAR PLANK-GRILLED SALMON AND HALIBUT WITH PARSLEY AND DILL PESTO

Steps:

• Soak untreated cedar plank in water for at least 1 hour. Prepare your grill by scraping it, oiling it, and heating it to medium.
• Carefully rinse and dry each fillet. If you feel any bones when you run your fingers along the fillet, you may wish to remove them. Using needlenose pliers or strong tweezers, gently pull out the bones in the same direction they grew to avoid damaging the fish.
• Place the fish on the plank, brush them with olive oil, and season with salt and pepper. Place the plank over the flame or hot coals. It will burn, but this is normal and a part of the recipe. If you see open flames, turn the heat to low and spray the plank with a little bit of water from a spray bottle. You can also move it to a cooler part of the grill.
• Cook until the juices turn opaque and solid on the top of the fish, approximately 10 minutes for each inch of thickness. Do not overcook. The meat thermometer should read 145˚F. when inserted into the thickest part of the fish.
• At this point, most of the plank will be charred around the fish. Remove the fish to a platter, leaving the skin on the plank, and discard the plank. Spoon the pesto over the fish before serving.
• Parsley and Dill Pesto
• In a food processor or blender, blend the garlic. Add the parsley, dill, preserved lemon, cheese, olive oil, salt, and pepper and pulse until well combined. Scrape down the sides of the bowl and pulse until the mixture forms a smooth paste.

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.

HALIBUT WITH PESTO

Steps:

• Roast the hazelnuts lightly on a baking sheet in the 350F oven until a nice aroma emerges, for about 5 to 7 minutes. Place the basil, cheese, hazelnuts, macadamia nuts and garlic in a food processor and pulse until the mixture becomes coarse paste. In the meantime, add oil in a steady stream. Pulse a few more times until emulsified and stop when your favourite consistency is achieved (I like keeping some hazelnuts in large chunks). Adjust with salt and pepper. Meanwhile, lightly sprinkle the halibut with salt and pepper and lay on an oiled baking sheet. Broil at 400F until flakey, for about 7 minutes or so depending on the thickness of the fish. Take the baking sheet out of the oven and test with a knife. The center may still look slightly pink but that's okay. Smear the pesto on top of the fish and broil until top nicely browned and the centre of the fish is no longer pink but moist, for about 5 minutes. Don't overcook. Take the fish out of the oven, cover with a piece of aluminum foil and let stand for a few minutes.

CASHEW-CRUSTED HALIBUT WITH PESTO CREAM SAUCE RECIPE

Steps:

• Preheat oven to 325°F. Season halibut with 1 teaspoon each salt and pepper. Assemble 3 small shallow dishes. Combine flour and remaining salt and pepper in first dish. Add egg to the second and cashews to the third. Dredge whole fillets in flour, shaking off excess. Dip one side in egg, then nuts, pressing gently. Place on a baking sheet, nut side up. Cover and refrigerate 20 minutes. In a small saucepan, combine cream, pesto and Parmesan. Simmer over medium heat until reduced by half. In a large nonstick skillet over medium heat, heat oil. When oil is hot, add fish, nut side down. Cook until golden, 1-2 minutes per side. Transfer to a clean baking sheet, nut side up. Bake 6-7 minutes. Place fish on 4 plates. Drizzle with sauce. Makes 4 servings.

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

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 WITH CILANTRO PESTO

Steps:

• Preheat grill to medium heat.
• Meanwhile to prepare pesto, place 1 1/2 cups cilantro, 3 tablespoons garlic, pine nuts, Parmesan cheese, 1/4 teaspoons salt and pepper in a food processor and blend.
• Add olive oil, slowly, in a steady stream at low speed until combined and set aside.
• Combine lemon juice, remaining 1/2 cup cilantro, minced garlic and remaining 1/4 teaspoons salt in a small bowl and pour over fish.
• Grill fish 6-8 minutes on each side or until fish flakes easily with fork.
• Serve fish with the cilantro pesto.

BAKED HALIBUT WITH PESTO AND ALMONDS

Steps:

• Preheat oven to 400F. Spray small sheet pan with cooking spray. Place halibut on pan skin side down. Top with pesto, spreading evenly. Bake 10-12 minutes. Top pesto with almonds, continue to bake 3-5 minutes, or until halibut is done.

FISH (HALIBUT) WITH LEMON DILL PESTO

Steps:

• Brush halibut with a bit of olive oil, and sprinkle with salt and pepper. Grill or bake halibut at 450°F for about 20 minutes, or until flakes with a fork. Place pesto ingredients together in a mini food processor and puree until smooth. To serve, place a dollop of pesto on top of each piece of cooked halibut.

HALIBUT POACHED IN OLIVE OIL WITH BROVVOLI RABE PESTO

Steps:

• Broccoli Rabe Pesto Bring a small pot of salted water to a boil over high heat. Add the broccoli rabe and cook until tender, about 5 minutes. Transfer the cooked broccoli rabe to an ice bath and let cool, about 3 minutes. Shake off the excess water and transfer to a food processor. Add the garlic, walnuts, honey, salt, and pepper process until smooth. With the machine running gradually pour in the extra-virgin olive oil. Transfer the pesto to a small bowl and stir in the Parmesan. Cover and set aside. Olive Oil Poached Halibut In a medium, heavy skillet, heat the olive oil and vegetable oil over medium-low heat. Using a deep-fry thermometer, heat the oil to 200 degrees F. Reduce the heat to low to sustain the 200 degree F temperature. Season the fish with salt and pepper. Gently place the fish in the oil making sure it is submerged beneath the surface. Poach the fish until just cooked through, about 6 to 7 minutes. Place about 1/2 cup of Broccoli Rabe Pesto on a serving plate and gently smooth out to make a bed for the fish. Using a slotted fish spatula gently transfer the cooked fish from the poaching oil to the serving plate, placing the fish on top of the bed of pesto. Serve immediately.

HALIBUT STUFFED WITH KALE AND FETA PESTO

Steps:

• Preparation 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.
• From The New Kosher © 2015 by Weldon Owen, Inc. Buy the full book from Amazon.
• Reprinted with permission from Weldon Owen.

BRIOCHE AND PESTO CRUSTED HALIBUT WITH PORTOBELLO CAPS, BROCCOLI, CREAMED FENNEL AND SUN-DRIED TOMATO BEURRE BLANC

Steps:

• For the crust:
• Preheat the oven to 400 degrees F.
• In a food processor, combine the basil leaves, garlic and pine nuts. Slowly add the oil scraping down the sides a couple of times. Add Parmesan and season, to taste. Process briefly until combined. Add the eggs, egg yolk, and brioche crumbs. Mix for 1 minute and set aside. Arrange the fillets on a baking pan, pat dry, and season with salt and pepper. Place the crust mixture on a sheet of parchment paper; level off to 1/4-inch thick. Cut the parchment and the crust, using a sharp knife, to fit the size of each fillet, and gently slide butter on top of each fillet using a warmed spatula. Bake for 15 minutes.
• For the portobello mushrooms:
• Preheat grill on high.
• Mix all ingredients and rub marinade over portobello caps. Cook on grill for about 5 minutes on both sides until both sides are charred. Once charred, remove from grill and transfer into a roasting pan. Roast in the oven for 10 minutes. Remove pan from the oven and keep warm.
• For the beurre blanc:
• Combine the shallots, peppercorns, wine, lemon juice and vinegar in a medium saucepan over medium heat. Simmer for 7 minutes until the sauce liquids have reduced by two-thirds. Add the cream and simmer for 10 minutes. Do not boil. Remove from heat and whisk in the butter a little at the time. Strain through a fine mesh strainer. Adjust seasoning with salt and pepper, and stir in the sun-dried tomato paste. Hold the sauce in a bain-marie or canister to keep warm until ready to serve.
• For the creamed fennel:
• Heat large saute pan over medium heat. Add butter and melt, but be careful not to burn the butter. Once melted add the blanched fennel and saute over low heat. Season, to taste, with salt and pepper. Add heavy cream and reduce by half. Do not boil.
• To serve, arrange the creamed fennel in the center of each plate, top with the portobello mushrooms and the fish. Garnish with the broccoli and finish with the beurre blanc.