* Percent Daily Values are based on a 2000 calorie diet.
Yield: 4
Ingredients:
1/4cupwalnuts
1teaspoongarlicfresh, minced
1cupfresh basil leaves(or 1/3 cup dried)
1/2cupspinach leaves
1tablespoonolive oil
1/4-1/3cupalmond milkor 1/2 cup coconut milk
1lemonzested, reserve juice to squirt on the fish after it is cooked
1teaspoonghee(or macadamia nut oil or coconut oil)
44-ouncewild halibut fillets
1/4tspsalt(optional)
pepperto taste (optional)
Directions:
PREPARATION FOR CREAMY PESTO :
In a food processor or blender, place walnuts, garlic, basil, and spinach and blend for 30 seconds.
Add olive oil, milk, and lemon zest and blend. Set aside.
PREPARATION FOR FISH:
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.
While fish is cooking, in separate small saucepan, warm Creamy Pesto on medium-low heat and reserve until fish is cooked.
Place a fillet on each plate, drizzle with lemon and spread the pesto on top (about 2 tablespoons per dish).
Notes:
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