Tested till perfect Pan-Fried Halibut With Lemon-Dill Pesto
Pan-Fried Halibut With Lemon-Dill Pesto
Photography by Jeff Coulson/TC Media

Pan-Fried Halibut With Lemon-Dill Pesto

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.

By Rheanna Kish and The Test Kitchen

Source: Canadian Living Magazine: June 2013

Recipe4 out of 5 based on 17 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 15 minutes
  • Total time 15 minutes
  • Portion size 4


  • 1 1halibut fillethalibut fillets, (about 1 lb/450 g), skinned and cut in 4 pieces
  • 1 pinch 1pinchsalt
  • 1 pinch 1pinchpepper
  • 2 tsp 2tspolive oil

Lemon-Dill Pesto:

  • 1 cup 1cuppacked fresh parsley leaves
  • 1/3 cup 1/3cuppacked fresh dill
  • 1/3 cup 1/3cupslivered almonds, toasted
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 3 tbsp 3tbspolive oil
  • 1/2 tsp 1/2tspgrated lemon zest
  • 1 tbsp 1tbsplemon juice
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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; purée 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 Information Per serving: about

cal 293 pro 26g total fat 20g sat. fat 2g
carb 3g dietary fibre 2g sugar 1g chol 36mg
sodium 216mg potassium 668mg

% RDI:

calcium 9 iron 17 vit A 18 vit C 38
folate 18
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