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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