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Pistou Halibut

Oxmoor House
Prep time 4 mins
Cook time 6 mins
Yield 4 servings (serving size: 1 fillet and 1 lemon wedge)
Like Italian pesto, French pistou (pee-TOO), is made of basil, garlic, and olive oil. Here we use pistou to season fish, but it is also delicious when tossed with potatoes and pasta, so make an extra batch or two to freeze or keep on hand to use later in the week.

Ingredients

  • 1/3 cup minced fresh basil
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 garlic cloves, minced
  • 4 (6-ounce) skinless halibut fillets (1 inch thick)
  • Cooking spray
  • 4 lemon wedges

Nutrition Information

  • calories 223
  • caloriesfromfat 0.0 %
  • fat 7.3 g
  • satfat 1 g
  • monofat 3.7 g
  • polyfat 1.6 g
  • protein 35.7 g
  • carbohydrate 1.4 g
  • fiber 0.4 g
  • cholesterol 54 mg
  • iron 1.6 mg
  • sodium 383 mg
  • calcium 91 mg

How to Make It

  1. Combine first 5 ingredients in a small bowl; rub over both sides of fillets.

  2. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add fillets; cook 2 to 3 minutes on each side or until fillets flake easily when tested with a fork. Serve with lemon wedges.

  3. Serve with: Sautéed Garlicky Spinach

Cooking Light Fresh Food Fast Weeknight Meals