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SUSTAINABLE | WILD | SEAFOOD
SUSTAINABLE | WILD | SEAFOOD
Premier Catch Pesto Pine Nut Halibut

Premier Catch Pesto Pine Nut Halibut

1 lb Wild Pacific Halibut (2 x 8 oz portions)

1 tbsp olive oil

1 clove crushed garlic

1/2 cup pine nuts, chopped

1/4 cup parmesan cheese

1/2 cup basil pesto (we bought ours at Met Market)

1 tomato, thinly sliced or chopped

salt and pepper

Preheat oven to 450 degrees. In small bowl, combine olive oil, garlic, pine nuts and parmesan cheese and mix. Place fish on parchment paper on a baking sheet and season with salt and pepper. Top fish with 1-2 tbsp of pesto and then the pine nut mixture and chopped tomatoes. Bake for 10-12 minutes until fish cooked through and pine nuts are toasted.

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