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Thursday, May 19, 2011

Pesto Halibut with Roasted Tomatoes

This is an easy and elegant fish dish that presents beautifully and is a great alternative to salmon. Pesto has strong flavor but compliments white fish nicely and pesto and tomatoes are just a match made in heaven. Typically pesto is made with toasted pine nuts but I used walnuts here instead which I happened to have lying around and I think their richness goes really well with the pesto. Pesto is also a great think to make in bulk- double or triple the recipe, put it in a glass jar, cover with a little olive oil and seal it well and it will last at least a week-or even better, divide it up in an ice cube tray and freeze it into pesto cubes to be used later on- enjoy!


4 pieces halibut or other firm white fish
2 cups fresh basil
1/3 cup toasted walnuts 
1/3 cup Parmesan cheese, grated
3 cloves garlic
1/2 cup olive oil
salt, pepper, granulated garlic powder
2 tomatoes, thinly sliced
1/3 cup Parmesan grated

In a food processor place the basil, walnuts, Parmesan and garlic and pulse until its chopped well. While the machine is running stream in the olive oil. Season with salt and pepper. Spread some of the pesto on each piece of fish and lay the slices of tomato over lapping on top. Sprinkle the top of each tomato with salt, pepper, and granulated garlic powder. Broil for about 10 minutes until the fish is done and the tomatoes are slightly charred. Remove, sprinkle with some Parmesan and broil for another minute. Enjoy!




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