Apr 24th, 2014
This Alaska Halibut is coming from, well, Alaska. It’s very mild and sweet in taste. The meat is dense and firm and holds together well while cooking, but will dry out if overcooked. It’s ideal for skewering on kabobs and best when baked, broiled, grilled, poached or sauteed. It’s comparable to Cod, Grouper or Snapper.
Pesto Topped Halibut
4 Alaska Halibut Fillets
1/3 c. mayo with olive oil
1 c. loosely packed fresh basil leaves
1 clove garlic
1/4 c. pine nuts or walnuts
1/4 c. grated parmesan cheese
Preheat oven to 420º. Lightly grease baking sheet; set aside.
Process all ingredients except halibut in food processor or blender until well blended.
Evenly spread on halibut.
Bake 15 minutes or until halibut flakes with a fork.