Tuesday, September 14, 2010

Sauteed Halibut with Lemon Pesto Butter

This recipe from Cooking Light magazine is so good. It's super easy too. We used pesto that we had frozen in ice cube trays to make little pesto cubes. I subbed regular yellow onions for the shallots so that I wouldn't have to go to the store for a teaspoon of shallots. We also used the tilapia that we had. Tilapia is cheap and easy to find, so I sub it out in a lot of fish dishes. When the fish is done cooking and you spread the pesto over it, you can watch the butter melt over the top. Yum! We had it 2 nights in a row and I can't wait to make it again.

3 tablespoons butter, softened
1 tablespoon refrigerated pesto
1 1/2 teaspoons finely chopped fresh basil
1 teaspoon finely chopped shallots
1/2 teaspoon grated lemon rind
4 (6-ounce) skinless halibut fillets
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Cooking spray

Combine first 5 ingredients in a small bowl, stirring until well blended.

Heat a large nonstick skillet over medium-high heat. Sprinkle fillets evenly on both sides with salt and pepper. Coat pan with cooking spray. Add fillets to pan; sauté 5 minutes on each side or until fish flakes easily with a fork or until desired degree of doneness. Serve fish with butter mixture.

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