Make extra lemon-herb butter. It's delicious tossed with steamed green beans or hot cooked rice or pasta. Garnish with fresh basil.
3 tablespoons butter, softened
1 tablespoon refrigerated pesto
1 1/2 teaspoons finely chopped fresh basil
1 teaspoon finely chopped shallots
1/2 teaspoon grated lemon rind
4 (6-ounce) skinless halibut fillets
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
How to Make It
Combine first 5 ingredients in a small bowl, stirring until well blended.
Heat a large nonstick skillet over medium-high heat. Sprinkle fillets evenly on both sides with salt and pepper. Coat pan with cooking spray. Add fillets to pan; sauté 5 minutes on each side or until fish flakes easily with a fork or until desired degree of doneness. Serve fish with butter mixture.
Loved this recipe. I didn't have pesto in fridge so I made my own - some basil leaves, olive oil, pine nuts, parmesan cheese, half clove of garlic, salt/pepper, and mixed it in an electric chopper. Then added the recipe ingredients. At the end of cooking the halibut, I added a tablespoon of butter and let it brown. It was perfect. I know it will work well on lots of other fish.
We didn't think this recipe had much flavor and the butter sauce was too heavy and rich to feel like a true "light meal." We ended up tossing the sauce and using the cooked fish leftovers in tacos later that week.
Made this twice. Last night for a small dinner party & it was perfect. Start-finish it took under 30 mins to make. I served it with cherry tomato, basil, and bocconcini salad dressed with shallot-balsamic vinaigrette and seedy walnut bread to soak up the juices- very pretty when plated! I added a bit more lemon zest, otherwise followed the recipe exactly. This fish got rave reviews and I will definitely make it again (so will others, I shared the recipe!)
This was very good. I doubled the butter mixture and mixed half of it into some orzo for a side. Served alongside green beans and halved cherry tomatoes mixed with sliced shallots and basil. This dish went over well in my household and was easy to make. I will make this again.
Very good recipe and quick and easy to make. Instead of making the lemon-pesto butter first I let the butter soften while I was prepping the halibut and other ingredients; then while the halibut was cooking it was easy to mix the butter mixture together. Next time I'll dollop the butter on top of the halibut as soon as it's off the stove so it melts better.
We all really enjoyed this recipe. So far my fish dishes are either salmon or grilled tuna, so I am happy to add something new to the repertoire! I served it with brown rice and steamed green beans. We did feel that a fresh squeeze of lemon juice right before eating made a big difference.
Great recipe. I am not a fish person, but trying to eat more. I loved this dish and will make it again. My husband (the fish lover) thought it was excellent. Simple to make and the pesto butter made it taste so bright and fresh. I also added a bit of the pesto butter to the orzo we had with it. Yum...this recipe is definitely a keeper!