Pistou Halibut

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.

Yield: 4 servings (serving size: 1 fillet and 1 lemon wedge)
Recipe from Oxmoor House

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 223
  • Calories from fat: 0.0%
  • Fat: 7.3g
  • Saturated fat: 1g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 1.6g
  • Protein: 35.7g
  • Carbohydrate: 1.4g
  • Fiber: 0.4g
  • Cholesterol: 54mg
  • Iron: 1.6mg
  • Sodium: 383mg
  • Calcium: 91mg

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

Preparation

  1. 1. Combine first 5 ingredients in a small bowl; rub over both sides of fillets.
  2. 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
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