Nothing particularly fancy in this recipe, but a wonderful combo and one of our go tos when fresh basil is abound. The pesto is dairy free and pairs well with asparagus and any seafood. Halibut was chosen for this recipe as it carries so much flavor and fat that it doesn't need a lot of seasoning.
Ingredients (serves 1)
Halibut filet - 8oz - Sub in Cod, Sole, Flounder, Turbot
Season with Salt and Black Pepper
8-12 Asparagus sprigs- The freshness of asparagus can be determined by the firmness and the health of the flowers (Jacques Pepin trick). Crack/cut off the bottom knuckles of the asparagus.
*Asparagus tip - to avoid the stringiness that happens when asparagus is overcooked, take a vegetable peeler and take off the outer layer.
Salt, Black Pepper and Garlic salt, or your favorite steak seasoning rub.
Link to the dairy free pesto- Pine nuts can be substituted for the pistachio https://www.lemonpantry.com/post/pistachio-basil-pesto
Steps
Prepare the pesto separately.
Make sure the fish is dry before adding seasoning. Prepare the halibut per your favorite cooking method. If using a parchment paper method to bake/steam, be sure to use unbleached and heat safe parchment paper. The halibut can stand up to longer cooking times and is hard to overcook, so baking, broiling or grilling all work well. Our favorite method is on the grill on either a cast iron surface of aluminum foil for no fuss and easy cleanup.
The asparagus can also be prepared in numerous ways, direct grilling, broiling, steaming. Take care not to overcook the asparagus as it gets stringy. Our favorite method is to grill the asparagus directly over the flame, uncovered (no lid).
Accompaniments
A pesto bruschetta
Blistered cherry tomatoes (grill or broiler), salt, black pepper
Farro
Veggie medley- Zucchini, Squash, Artichokes, Fennel
Other uses for your pesto:
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