Perfect grilled halibut with pesto

Kate Lawson
The Detroit News

Of all the fish in the sea, I’d have to say that halibut is my very favorite. Salmon turns up on our table with a fair amount of regularity because it’s just darn good for you and when I’ve roasted it just right, with a slight crisp and a silken interior, I’m pleased, as well as feeling nutritionally smug.

But when fresh halibut is available, I grab some no matter what dinner plans I’ve already made. Fish on the grill is the greatest in my book and my husband is a genius at the Weber (but that’s the beginning and the end of his cooking expertise). So last week I came home with my prize catch and he fired up the grilled while I whipped up a spinach pesto to serve with it. Oh, wow, is all I can say. The pesto was perfect, but the fish was sublime.

You could substitute any white, flaky fish you desire, but I can’t imagine anything but halibut. It has fewer calories and fat than salmon and more protein; case closed.

klawson@detroitnews.com

Grilled Halibut with Spinach Pesto

Recipe from Kate Lawson

Cooking spray

4, 4-ounce halibut filets

5 cups baby spinach leaves

2 tablespoons pine nuts, toasted

1 tablespoon lemon juice

1 teaspoon light mayonnaise (optional)

3 tablespoons olive oil

2 tablespoons freshly grated Parmesan

1/8 teaspoon ground black pepper

Spray grill with cooking spray. Preheat grill and cook halibut over medium high heat for 4 or 5 minutes on each side. Place 1 cup of spinach, pine nuts, lemon juice and mayonnaise in a food processor and lightly pulse. While processing, slowly add olive oil until the mixture is creamy. Pour the pesto mixture in a bowl and add Parmesan cheese and pepper. Put 1 halibut filet on each of 4 plates; top with spinach pesto.

Serves 4

Per serving: 370 calories; 31 g fat (5 g saturated fat; 75 percent calories from fat); 3 g carbohydrates; 0.3 g sugar; 61 mg cholesterol; 190 mg sodium; 20 g protein; 1 g fiber.