Grilled Halibut And Arugula Pesto Recipe Video
Ingredients
| For the pesto: | ||
| Arugula | 2 Cup (32 tbs) | |
| Pine nuts | 3 Tablespoon | |
| Garlic clove | 1 Large | |
| Lemon | 1 Medium, juiced | |
| Olive oil | 1 Cup (16 tbs) | |
| Parmesan cheese | 1 Cup (16 tbs), shredded | |
| Kosher salt | 1 Pinch | |
| Cracked black pepper | 1 Pinch | |
| For the spring vegetables: | ||
| Shitake mushrooms | 2 Cup (32 tbs), julienned | |
| Shallot | 1 Large, thinly sliced | |
| Green asparagus | 1 Cup (16 tbs), cut on a bias | |
| White asparagus | 1 Cup (16 tbs), cut on a bias | |
| Peas | 1 Cup (16 tbs) | |
| Olive oil | 2 Tablespoon | |
| Lemon | 1 Medium, juiced | |
| Chives | 2 Tablespoon, slice | |
| Kosher salt | 1 Pinch | |
| Cracked black pepper | 1 Pinch | |
| For the fish: | ||
| Halibut fillet | 2 Medium (4 to 6 ounces each) | |
| Olive oil | 2 Tablespoon | |
| Kosher salt | 1 Pinch | |
| Cracked black pepper | 1 Pinch | |
Nutrition Facts
Serving size
Calories 1413 Calories from Fat 1025
% Daily Value*
Total Fat 116 g179.1%
Saturated Fat 19.7 g98.7%
Trans Fat 0 g
Cholesterol 90.5 mg30.2%
Sodium 1185 mg49.4%
Total Carbohydrates 34 g11.2%
Dietary Fiber 7.8 g31.2%
Sugars 9.9 g
Protein 67 g133.7%
Vitamin A 40.8% Vitamin C 114.8%
Calcium 61.1% Iron 34.9%
*Based on a 2000 Calorie diet
Directions
1. For the Pesto: In a food processor, roughly chop arugula, pine nuts, garlic and lemon juice and then slowly drizzle in olive oil while continuing to process.
2. Finish processing with Parmesan cheese and adjust the seasonings with salt and pepper.
3. Set aside this mix in a bowl.
4. For the Vegetables: In a large saute pan on high heat, add olive oil.
5. Caramelize the mushrooms and shallot.
6. Once brown, add in the sliced asparaguses and saute for a further 2 to 3 minutes.
7. Stir the vegetables in the pan often and finish with lemon juice, chives, salt and pepper.
8. Set aside and keep warm.
9. For the Fish: On a small plate, coat the fish in olive oil and season with salt and pepper.
10. Place the fish on a hot grill (450° to 550°) and cook on each side for 3 to 4 minutes or until grill marks are formed and the fish is cooked through out.
FINALIZING:
11. Place down a small amount of pesto to a plate and place the fish directly on top of it.
12. Serve the sauteed vegetables on the side of the fish and garnish with lemon wheels.
SERVING
13. Serve as main course.
TIPS
The fish will start to flake apart once it is done grilling.
Chef
