Kale Pesto Crusted Halibut with Roasted Tomatoes

Recipes

HOW TO BUY THE BEST HALIBUT

It is important to have healthy, high-quality fish in your diet at least 2-3 times per week at

  • HALIBUT TASTE – This is a mild-tasting white fish. It is sold whole, as fillets or as steaks.
  • ORIGIN – Alaska produces about 80 percent of Pacific halibut, and peak season runs from April through October – this is something to note because it affects the quality and length of time frozen for the fish.
  • WHAT TO LOOK FOR – When looking at the grocery store, you want to see white, glossy meat. Avoid dull, yellow or grayish cuts that seem dried out.

Kale Pesto Crusted Halibut with Roasted Tomatoes

makes 2 servings

What You Need:

  • 2, 4 oz. halibut filets, skin removed
  • 1 pint multi-colored cherry tomatoes, halved
  • Tin foil
  • extra virgin olive oil, for cooking

For the Kale Pesto (makes extra- so spread it across whole grain toast in the morning, on a sandwich, or mix it with grilled veggies!)

  • 4 cups kale, de-stemmed
  • 2 cups fresh basil
  • 1 garlic clove
  • 1/2 cup parmesan cheese
  • 1/4 tsp sea salt
  • 1 tsp lemon juice
  • 1 cup extra virgin olive oil 

To Make:

  1. Preheat the oven to 350 degrees F. Place the halibut on a sheet of tin foil + top with the tomatoes + drizzles of olive oil. Meanwhile, in a blender, combine all of the pesto ingredients + blend well.
  2. Top the halibut with the pesto, wrap it up so it is covered, + bake for 20-25 minutes (depends on the thickness of the filet) or until the fish is flaky when forked.

ENJOY!