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.
Sautéed Halibut with Lemon-Pesto Butter
Photo: Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
Make extra lemon-herb butter. It's delicious tossed with steamed green beans or hot cooked rice or pasta. Garnish with fresh basil.
Yield: 4 servings (serving size: 1 fillet and about 1 tablespoon butter mixture)
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Amount per serving
- Calories: 274
- Fat: 14g
- Saturated fat: 6.2g
- Monounsaturated fat: 4.7g
- Polyunsaturated fat: 1.7g
- Protein: 34.6g
- Carbohydrate: 0.6g
- Fiber: 0.2g
- Cholesterol: 76mg
- Iron: 1.5mg
- Sodium: 330mg
- Calcium: 90mg
- 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
- Cooking spray
- 1. Combine first 5 ingredients in a small bowl, stirring until well blended.
- 2. 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.
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