Creamy Pesto Halibut
    Servings
    4
    Servings
    4
    Ingredients
    • 1/4cup walnuts
    • 1teaspoon garlicfresh, minced
    • 1cup fresh basil leaves(or 1/3 cup dried)
    • 1/2cup spinach leaves
    • 1tablespoon olive oil
    • 1/4-1/3cup almond milkor 1/2 cup coconut milk
    • 1 lemonzested, reserve juice to squirt on the fish after it is cooked
    • 1teaspoon ghee(or macadamia nut oil or coconut oil)
    • 44-ounce wild halibut fillets
    • 1/4tsp salt(optional)
    • pepperto taste (optional)
    Instructions
    PREPARATION FOR CREAMY PESTO :
    1. In a food processor or blender, place walnuts, garlic, basil, and spinach and blend for 30 seconds.
    2. Add olive oil, milk, and lemon zest and blend. Set aside.
    PREPARATION FOR FISH:
    1. Heat ghee or oil in large sauté pan over medium heat and sear halibut fillets on one side until a golden crust forms and the fish is done on the bottom, 1 to 2 minutes. Gently turn the fish and cover to finish cooking through, about 2 minutes. The fish is ready when it starts to flake.
    2. While fish is cooking, in separate small saucepan, warm Creamy Pesto on medium-low heat and reserve until fish is cooked.
    3. Place a fillet on each plate, drizzle with lemon and spread the pesto on top (about 2 tablespoons per dish).
    Recipe Notes

     

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    Creamy Pesto Halibut
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    Servings
    Ingredients
    • 1/4 cup walnuts
    • 1 teaspoon garlic fresh, minced
    • 1 cup fresh basil leaves (or 1/3 cup dried)
    • 1/2 cup spinach leaves
    • 1 tablespoon olive oil
    • 1/4-1/3 cup almond milk or 1/2 cup coconut milk
    • 1 lemon zested, reserve juice to squirt on the fish after it is cooked
    • 1 teaspoon ghee (or macadamia nut oil or coconut oil)
    • 4 4-ounce wild halibut fillets
    • 1/4 tsp salt (optional)
    • pepper to taste (optional)
    Servings
    Ingredients
    • 1/4 cup walnuts
    • 1 teaspoon garlic fresh, minced
    • 1 cup fresh basil leaves (or 1/3 cup dried)
    • 1/2 cup spinach leaves
    • 1 tablespoon olive oil
    • 1/4-1/3 cup almond milk or 1/2 cup coconut milk
    • 1 lemon zested, reserve juice to squirt on the fish after it is cooked
    • 1 teaspoon ghee (or macadamia nut oil or coconut oil)
    • 4 4-ounce wild halibut fillets
    • 1/4 tsp salt (optional)
    • pepper to taste (optional)
    Votes: 0
    Rating: 0
    You:
    Rate this recipe!
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Add to Shopping List
    This recipe is in your Shopping List
    Instructions
    PREPARATION FOR CREAMY PESTO :
    1. In a food processor or blender, place walnuts, garlic, basil, and spinach and blend for 30 seconds.
    2. Add olive oil, milk, and lemon zest and blend. Set aside.
    PREPARATION FOR FISH:
    1. Heat ghee or oil in large sauté pan over medium heat and sear halibut fillets on one side until a golden crust forms and the fish is done on the bottom, 1 to 2 minutes. Gently turn the fish and cover to finish cooking through, about 2 minutes. The fish is ready when it starts to flake.
    2. While fish is cooking, in separate small saucepan, warm Creamy Pesto on medium-low heat and reserve until fish is cooked.
    3. Place a fillet on each plate, drizzle with lemon and spread the pesto on top (about 2 tablespoons per dish).
    Recipe Notes