Grilled Halibut With Pesto
Juicy grilled halibut topped with vibrant homemade pesto, perfect for a light, flavorful, and healthy meal suited for summer dinners or entertaining guests.
Ingredients
Instructions
- To make pesto, in the bowl of a food processor, combine basil, garlic, pine nuts, Parmesan cheese, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
- Process until smooth.
- With the machine running, slowly pour in 1/3 cup olive oil.
- Transfer pesto to a small bowl; cover and set aside at room temperature.
- Preheat the grill to medium-high heat.
- Season the halibut fillets with salt and pepper.
- Grill the halibut for about 4-5 minutes per side, until opaque and cooked through.
- Serve the grilled halibut topped with the fresh pesto.
Tips & Substitutions
For a vibrant pesto, use fresh basil and adjust the garlic to your taste. You can substitute pine nuts with walnuts or almonds if needed. To enhance the flavor, try adding a squeeze of lemon juice to the pesto. If your halibut fillets are thick, consider increasing the grilling time slightly. This dish pairs beautifully with Mediterranean recipes.
Serving Suggestions
Serve the grilled halibut over a bed of orzo with pine nuts and feta cheese for a hearty meal. Complement with a warm salad or Roman potatoes for a balanced plate. A light white wine or a refreshing lemonade pairs well with this dish, enhancing its flavors.
Storage & Reheating
Store any leftover grilled halibut in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to maintain moisture, or in the microwave with a damp paper towel to prevent drying out. The pesto can be stored separately and lasts up to a week in the fridge.
Nutrition & Diet Analysis (per serving)
Each serving of Grilled Halibut With Pesto contains roughly 111 calories, with 8g protein, 13g carbohydrates, and 3g fat. It is an excellent source of vitamin C (58% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 1966mg per serving (85% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen halibut for this recipe?
Yes, you can use frozen halibut, but make sure to thaw it completely in the refrigerator before grilling. This ensures even cooking and helps maintain the texture of the fish.
What if I don't have a grill?
If you don't have a grill, you can easily cook the halibut in a skillet or under the broiler in your oven. Just ensure the pan is hot and lightly oiled to achieve a nice sear on the fish.
Can I make the pesto ahead of time?
Absolutely! You can prepare the pesto a day in advance. Just store it in an airtight container, pressing plastic wrap directly onto the surface to prevent browning, and refrigerate until ready to use.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).