Grilled Halibut With Arugula Pesto
This delicious grilled halibut recipe combines flaky fish with juicy tomatoes and a flavorful arugula pesto. Perfect for a summer barbecue or a special weeknight dinner, this dish promises bright, fresh flavors that will delight your taste buds.
— Constant Cookbook
Ingredients
- 3 Tbs. olive oil, plus more, as needed
- 4 halibut fillets, about 1 1/2 lb. total
- Salt and freshly ground pepper, to taste
- 4 plum tomatoes, halved lengthwise
- 6 Tbs. arugula pesto (see related recipe at left), at room temperature
Instructions
- <b>Prepare the grill</b>
- Prepare a hot fire in a grill. Lightly oil the grill rack.
- Brush the halibut with the 3 Tbs. olive oil and season generously with salt and pepper.
- <b>Grill the halibut and tomatoes</b>
- Place the halibut over the cooler area of the grill and the tomatoes over the hotter area. Cover the grill and cook the halibut and tomatoes, turning once, until the fish looks opaque when pierced with the tip of a knife and the tomatoes are tender, about 10 minutes.
- Arrange the halibut and tomatoes on a platter, top with the arugula pesto and serve immediately. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Make Ahead,</i> by Rick Rodgers (Oxmoor House, 2008).
Yield
Serves 4.
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