You know what, Seafoodies?!
When it comes to this recipe, we want you to forget everything you know about cold weather cooking. This is not your traditional heavy stew or other flavorless roast. Instead, think of a perfectly grilled halibut—transformed into something healthy and refreshing—like a warm-weather spot caught in a snow globe!
Let’s break down the magic for you—while many winter recipes require the patience of a saint, this one is done in less time than it takes to watch a sitcom. The kitchen is the equivalent of finding a parking spot in front of your destination—surprisingly easy and very satisfying!
Halibut is not just for dinner. Your escape from your weeknight cooking routine. Packed with vitamin D and omega-3s, halibut provides a boost to the immune system, just as the nights are getting colder and it’s flu season (good timing, right?!). And that walnut pesto? Our clever winter version trades summer basil for peppery arugula and toasted walnuts, adding a hearty, comforting flavor to every bite.
While summer may have you firing up the grill to get this recipe going—if that’s not your thing right now—the cold weather opens up a world of equally delicious recipes. Pan-searing gives you that coveted golden crust while keeping the inside soft and juicy. Or try grilling—like an upside-down grill—to create a nice char in minutes.
Place your fish on a bed of nutty quinoa or your favorite pasta—both are firm enough to hold up to our bold pesto while adding their own layer of comforting warmth. But, if you can’t feel the grain—cauliflower rice or roasted sweet potato mash make an equally wonderful (and delicious) winter pairing.
This is the kind of food that makes you feel like you’ve got your life together, even if you’re eating at the kitchen sink between tons of homework help and late-night inbox emergencies at work (don’t worry, we won’t judge!).
So turn on your favorite playlist, pour a glass of whatever makes you smile and turn an ordinary cold weeknight into something incredibly fun!
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- 4 (6-ounce) halibut or other firm white fish fillets
- 1/3 cup + 1 tablespoon extra-virgin olive oil, separated
- 2 cups it’s nicely topped with baby arugula
- 1 cup finely chopped fresh basil
- ½ cup walnut pieces or slices
- ¼ cup pumpkin seeds
- ¼ cup freshly grated Parmesan cheese
- 3 cloves of garlic
- 1 teaspoon lemon juice
- Kosher salt and freshly ground black pepper
- Heat the grill to medium heat. Prepare the halibut by placing it on a plate, pour 1 tablespoon of olive oil and a dash of salt and pepper. When the grill is ready, place the halibut on the grill; cook 4 minutes on each side or until fish is cooked through and sears easily.
- While the fish is cooking, make the pesto. Place the remaining 1/3 cup of olive oil and the next 7 ingredients (arugula through the lemon juice) in a food processor or blender. Blend on high until the pesto is well processed and reaches the desired consistency. Serve on top of grilled halibut.
Notes
Recommended dishes; Grill, plate, spatula, food processor or blender
- Preparation Time: 10
- Cooking Time: 10
- Category: The halibut
