Seared Halibut with Green Pea Pesto

I get so excited when a dish is close to perfection.

This seared halibut with fresh pea pesto ticks all the boxes for the perfect meal: It tastes as good as it looks, it’s relatively straightforward to prepare and oh-so nourishing. The pesto has oomph, texture and a whole lot of flavor pizzaz. While it marries well with the seared halibut, it’s great on its own as a compliment to any mezze platter or as a light outdoor snack with cut up veggies.

You can’t go wrong with adding a splash of lemon or lime to your pesto anytime. Not all pesto recipes do, but I find it balances out the flavor with just the right hint of acidity.

Seared Halibut with Green Pea Pesto Recipe

Seared Halibut with Green Pea Pesto

Ingredients

For pea pesto

  • 1/3 cup olive oil
  • Juice of one lime
  • 4 cloves garlic
  • 1 cup fresh basil loosely packed
  • 4-5 leaves fresh sage
  • 1/2 cup pine nuts
  • Salt and pepper to taste
  • 300 grams //10 ounce bag of frozen sweet green peas

For fish

  • 6 halibut fillets
  • 2 lemons
  • Butter to fry
  • Salt and pepper to taste

Instructions

For the fish:

  1. Preheat oven to 200 Celsius.
  2. Season your fish with lemon juice, salt and pepper and let stand for 30 minutes while you make the pesto.
  3. You can cook your fish any number of ways but my favorite is to sear for a few minutes and then finish in the oven. If you don't have the extra time, pop the fish straight into the oven with butter, lemon, salt and pepper.
  4. Heat about 1 tablespoon of butter in a frying pan.
  5. Sear on both sides for a few minutes until lightly golden.
  6. Transfer to a baking dish and finish cooking in the oven until the fish is just cooked through. Check it every few minutes. The fish should take about 12-15 maximum.

For the pesto:

  1. Add the ingredients in order into a high speed blender. Pulse until fully blended. You may need to add a splash of water or more olive oil and lime juice to dilute slightly.

To serve

  1. Place a generous amount of the pea pesto on a plate and top with the fish. Serve with a lemon wedge and garnish with peas shoots or any fresh herbs you have on hand.
  2. If you have the time, roast up some vegetables and serve alongside.

Nealy Fischer of Mayya Movement