Grilled Wild Halibut with Greens, Hazelnuts and Sunflower Seed Pesto
This jade-colored, nutrition-packed pesto is slathered on sustainable wild halibut to keep it super moist on the hot grill (or in the oven). The ground nuts and seeds form a golden crust that perfectly counterpoints the silky halibut beneath.
- 2 pounds wild halibut fillet, skin-on Add to list
- 1 cup basil leaves (save the stems) Add to list
- 1 cup spinach or arugula leaves Add to list
- 1/4 to 1/3 cup extra virgin olive oil Add to list
- 3 large cloves garlic, coarsely chopped Add to list
- 1/4 cup freshly grated Parmesan or chèvre cheese (optional) Add to list
- 1/4 cup toasted hazelnuts Add to list
- 2 tablespoons sunflower seeds Add to list
- 2 tablespoons pumpkin seeds Add to list
- 1 teaspoon lime or lemon juice Add to list
- Splash hot sauce Add to list
- Sea salt and freshly ground pepper, to taste Add to list
Pat the halibut fillet dry with a paper towel.
Place the remaining marinade ingredients in the bowl of a food processor or blender and blend until coarsely chopped (the consistency should be similar to that of fine pickle relish). If the mixture is a little dry, add a bit more olive oil. Coat the halibut about 1/4-inch thick with the pesto. Refrigerate for 30 minutes, or up to overnight.
Place the halibut, skin-side down, on a hot grill. Scatter the basil stems around the salmon. They will burn and create a little smoky flavor. Cover the grill. Cook for 15 to 20 minutes (depending on the thickness) or until the halibut is just opaque through and the sections of meat start to slide apart when pressed gently. (Don’t overcook. The halibut will continue to rise in temperature after you take it off the grill.)
To serve: With a pancake spatula, scoop the halibut off its skin and place on a warmed plate.
You also may place the halibut, skin-side down, on a roasting pan and cook it in the oven at 425° F oven for 16 to 20 minutes, or until done as directed above.
This recipe easily can be custom designed to fit your own tastes. Try using chard or beet greens instead of spinach. Add flax seeds or chia seeds. Try almonds or pistachios instead of hazelnuts. You get the idea!
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.