Makes 4 servings
1. Preheat oven to 400°. Place garlic and nuts in a food processor; process until finely chopped. Add 2 cups kale, 1/2 cup olive oil, cheese, and lemon juice. Pulse 3 or 4 times. Add remaining 2 cups kale and 1/2 teaspoon each salt and pepper; process until blended.
2. Heat remaining 1 tablespoon oil in a heavy ovenproof skillet over medium-high heat. Sear halibut 2 to 3 minutes or until golden brown. Remove from heat. Turn fillets over, and place tomatoes around fish in pan. Sprinkle with remaining 1/4 teaspoon each salt and pepper.
3. Bake 7 to 10 minutes or until fish is flaky and tomatoes are tender. Top fish with kale pesto.