Seared Halibut with Pesto

Fresh pesto is a snap to make, and in this recipe meaty halibut is seared and finished in the oven.


  • 2 cups fresh basil, packed
  • 1⁄2 cup Italian parsley leaves, packed
  • 1 shallot, chopped
  • 1 clove garlic, chopped
  • 1⁄4 cup walnuts
  • 1⁄4 cup pine nuts
  • 2⁄3 cup olive oil
  • 1⁄2 teaspoon salt
  • 1⁄2 teaspoon freshly ground black pepper
  • 1⁄2 cup Parmesan cheese, grated
  • 4 halibut fillets, about 6 oz. each


  • Heat oven to 425°F.
  • For pesto, in a food processor, pulse together basil, parsley, shallot, garlic, walnuts, pine nuts, 2/3 cup olive oil, salt, pepper and Parmesan cheese. Set aside.
  • Heat 2 tablespoons olive oil in a cast iron skillet on high heat for 2 minutes. Place fish directly on pan. Sear approximately 1-2 minutes and turn. (It will smoke and cook very fast - be careful not to overcook.) Place in oven and cook for about 5 minutes, until internal temperature reaches 140°F.
  • Serve with pesto.