Broiled Halibut with Kale Pesto

A close view of a broiled halibut fillet topped with kale pesto on a dinner plate with steamed carrots and a serving of pasta; a fork atop a dinner napkin to the rear.

5 from 1 vote

This fool-proof recipe for halibut pairs broiled fillets with a zesty variation on a classic pesto made with fresh kale.

Prep Time5

Cook Time8

Total Time13

Course: Entrées

Cuisine: American

Servings: servings

Author: Lynne Webb

Ingredients

4 skinless halibut fillets about 1-inch thick, 4 to 5 ounces each
1/2 lemon
Extra-virgin olive oil
Salt and freshly ground black pepper
1/4 cup [Kale Pesto]

Instructions

Position a rack 4 inches from the top of the oven and preheat the broiler for 7 to 10 minutes.
Line the bottom of a broiler pan with foil and coat liberally with nonstick spray.
Squeeze some lemon juice over each of the halibut fillets, then rub them with olive oil on both sides and season with salt and pepper.
Arrange the fish on the prepared broiler pan and broil for 4 minutes.
Carefully turn the fillets over and baste with some of the pan juices.
Return them to the oven and broil for an additional 4 minutes, until the fish flakes easily and is opaque all the way through.
Plate individual servings of fish, top each with about 1 tablespoon of the pesto and serve immediately.

Notes

If halibut isn't available you can definitely substitute another firm-fleshed fish like cod, grouper or haddock. Check out our Simple Guide to Broiling Fish for cooking guidelines.

Nutrition