Pan-Fried Halibut With Lemon-Dill Pesto

Pan-Fried Halibut With Lemon-Dill Pesto IMAGE Author: Canadian Living Credits: Pan-Fried Halibut With Lemon-Dill Pesto IMAGE

A quick herby sauce transforms ordinary pan-fried fish into something summery. Serve with steamed asparagus and lightly buttered brown rice for a simple, fresh meal.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: June 2013

Ingredients

  • 1 halibut fillet (about 1 lb/450 g), skinned and cut in 4 pieces
  • 1 pinch salt
  • 1 pinch pepper
  • 2 teaspoons olive oil
Lemon-Dill Pesto:
  • 1 cup packed fresh parsley leaves
  • 1/3 cup packed fresh dill
  • 1/3 cup slivered almonds toasted
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons olive oil
  • 1/2 teaspoon grated lemon zest
  • 1 tablespoon lemon juice

Method

Lemon-Dill Pesto: Using mini blender or immersion blender, pulse together parsley, dill, almonds, salt and pepper 5 times. Pour in oil, 1 tbsp water, lemon zest and lemon juice; pur?e until smooth thick paste. Set aside.

Sprinkle fish with salt and pepper. In skillet, heat oil over medium-high heat; cook fish, turning once, until golden and fish flakes easily when tested with fork, 6 to 8 minutes. Serve with pesto.

Nutritional facts Per serving: about

  • Fibre 2 g
  • Sodium 216 mg
  • Sugars 1 g
  • Protein 26 g
  • Calories 293.0
  • Total fat 20 g
  • Potassium 668 mg
  • Cholesterol 36 mg
  • Saturated fat 2 g
  • Total carbohydrate 3 g

%RDI

  • Iron 17.0
  • Fibre 0.0
  • Folate 18.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 9.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 18.0
  • Vitamin C 38.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Pan-Fried Halibut With Lemon-Dill Pesto

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