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Pesto Roasted Halibut

Yellow Bell Pepper Sauce:
2 lg Yellow bell pepper; roasted, peeled
1 lg Shallot, minced
2 Garlic cloves, minced
1/4 c White wine
1/2 Lemon, juice from
1/2 c Chicken broth
1 tb Cornstarch
1 1/2 oz Fat-free cream cheese
Salt and pepper

4 Halibut filets (8 oz ea)
Olive oil spray
Salt and pepper
1 c White wine
1 c Water
Spicy Green Chili Pesto
2 tb Light butter, melted
1 c Tomato, diced

Fresh cilantro
Thin tortilla strips

Preheat the oven to 400 degrees. To make the sauce, cut peppers into small pieces and place in a blender jar. Add all accumulated juices from the peppers. Blend to chop. In a small saucepan heat the shallot and garlic in white wine over medium heat or a few minutes, or until garlic is softened. Add to the blender jar and blend with the peppers until smooth. Add lemon juice, chicken broth, cornstarch and cream cheese, and blend on high to mix well. Pour the blended mixture into a small saucepan over medium heat and stir constantly for 3 to 4 minutes, or until the sauce is thickened and hot. Season with salt and pepper. If the sauce is not completely smooth, blend again. Coat the fish with an olive-oil spray and season with salt and pepper. Place filets in a roasting pan, and add 1 cup each white wine and water. The filets should not be submerged in the liquid. Spread about 1 tbsp. pesto over each filet and drizzle with butter. Roast for 5 to 8 minutes, or until fish flakes easily with a fork. Ladle one-fourth the sauce onto each serving. Place the halibut in the center. Garnish with fresh cilantro and thin tortilla chips. Yield: 4 servings.

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