Seared Halibut with Pesto

Created by: Leigh Ann Hieronymus

Fresh pesto is a snap to make, and in this recipe meaty halibut is seared and finished in the oven.

  • 2 cups fresh basil, packed
  • ½ cup Italian parsley leaves, packed
  • shallot, chopped
  • clove garlic, chopped
  • ¼ cup walnuts
  • ¼ cup pine nuts
  • ⅔ cup olive oil
  • ½ tsp. salt
  • ½ tsp. freshly ground black pepper
  • ½ cup Parmesan cheese, grated
  • 4 halibut fillets, about 6 oz. each
  1. Heat oven to 425°F.
  2. For pesto, in a food processor, pulse together basil, parsley, shallot, garlic, walnuts, pine nuts, ⅔ cup olive oil, salt, pepper, and Parmesan cheese. Set aside.
  3. Heat 2 tablespoons olive oil in a cast iron skillet on high heat for 2 minutes. Place fish directly on pan. Sear approximately 1-2 minutes and turn. (It will smoke and cook very fast - be careful not to overcook.) Place in oven and cook for about 5 minutes, until internal temperature reaches 140°F.
  4. Serve with pesto.

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