Pan-seared Halibut with Basil Pesto and Sautéed Cherry Tomatoes
- 4 6-ounce halibut fillets, skin removed Add to list
- Sea salt Add to list
- Freshly ground pepper Add to list
- 2 tablespoons olive or vegetable oil Add to list
- 2 tablespoons basil pesto (PCC carries several excellent brands) Add to list
Sautéed Cherry Tomatoes
Season the fillets with the salt and pepper. In a large sauté pan, heat the oil over medium heat and sear the fillets 4 to 5 minutes to a side, or until opaque through. Remove them from the pan and brush with the pesto sauce. Serve them garnished with the sautéed tomatoes (recipe below).
For Sautéed Cherry Tomatoes
In a sauté pan, heat the oil over medium high heat. Add the garlic and cook for 15 seconds. Add the tomatoes, salt and pesto and cook just until the tomatoes begin to blister. Don't overcook them or you'll have an unexpected marinara sauce!
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show aired on May 2, 2008
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.
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