Grated lemon rind and juice lend tartness to the pesto that enhances the natural flavors of this simple grilled fish.
4 (6-ounce) halibut or other firm white fish fillets
1/4 teaspoon salt, divided
1/8 teaspoon freshly ground black pepper
2/3 cup firmly packed basil leaves
1/4 cup (1 ounce) grated fresh Parmesan cheese
2 tablespoons extra-virgin olive oil
2 garlic cloves, peeled
1 tablespoon grated lemon rind
1 tablespoon fresh lemon juice
How to Make It
Place fillets on grill rack coated with cooking spray. Sprinkle fish evenly with 1/8 teaspoon salt and pepper. Cover and grill 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.
While fish grills, combine 1/8 teaspoon salt, basil, and remaining 5 ingredients in a blender or food processor. Process until finely minced. Serve grilled fish over pesto.
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Cooking Light Fresh Food Fast
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What a great dish! I made the pesto first and then the fish which was super quick. I did squeeze lemon on fish. I added a tsp of oil to pan to do top side of halibut which gave it a nice crispy edge. My husband and teenage daughter were all in agreement that this was a tasty dish and I would serve this to company.
An easy and tasty weekday meal but not something I would serve to company. I added pine nuts but even with that the pesto was just ok. Sadly, pesto that is both healthy and delicious remains out of reach. But the lemon did bring out the flavor of the halibut and I did enjoy the meal. I'll probably make it again but I'll be tempted to make it with a more traditional pesto recipe.
Delicious! Made this along with the suggested Grilled Zucchini. Easy and very flavorful. Would definitely make this for guests. Only alteration I made was adding about 1 tablespoon of water to the pesto, to thin it out a bit.
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