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)
Recipe from Cooking Light

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Nutritional Information

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

Ingredients

  • 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

Preparation

  1. 1. Combine first 5 ingredients in a small bowl, stirring until well blended.
  2. 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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