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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.

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