Halibut with Broccoli and Herb Pesto

Herbs are popping, so don't let them go to waste.

Halibut with Broccoli and Herb Pesto, Recipe and Photo By Anna Vocino

This is an easy weeknight meal with fresh fish and veggies that somehow, despite the healthy appearance of it all, tastes incredibly satisfying.

If you have an herb garden (and I sure hope you do), then this recipe is the perfect way to use up extra herbs before they start to wither and fade away.

Or, if you over purchase herbs at the grocery store (me, every time), please do yourself a solid and make pesto with the excess bounty instead of chucking those herbs in the trash every week.

You probably have some of these items on hand…like pistachios (you could also use pine nuts, walnuts, or pecans). And if you regularly purchase broccoli but have run out of fun ideas for it, this is a great way to use up that crown sitting in the veggie drawer.

I love halibut because it’s a more hearty whitefish and it’s pretty forgiving when cooking. You could also substitute salmon, trout, cod, or flounder.

And for herbs…use any combination of basil, cilantro, parsley, sage, oregano, thyme, chives, tarragon, mint, and even a few rosemary needles thrown in for good measure.

As always, you can download recipe here in downloadable, printable PDF.

HALIBUT WITH BROCCOLI AND HERB PESTO

(Serves 2)

• 1 packed cup fresh chopped herb leaves (use a variety of basil, parsley, oregano, mint, etc.)

• 1 teaspoon minced garlic

• 2 tablespoons roasted shelled pistachios

• 3 tablespoons olive oil, divided

• Salt and pepper

• 1 shallot, chopped

• 1 broccoli crown, cut into 1” pieces

• 1/2 cup salted chicken broth

• 1 pound halibut filets

In a mortar and pestle or mini food processor, pulse herb leaves, garlic, pistachios, and 2 tablespoons of the olive oil until the consistency of pesto. Add more olive oil if desired. Season with salt and pepper to taste.

Heat remaining tablespoon of olive oil in a large, flat-bottomed sauté pan to medium high heat and cook shallot until soft, about 2-3 minutes, being careful not to burn. Add broccoli and toss in shallot. Season with salt and pepper. Pour on chicken broth, stir, cover, turn heat to low, and let broccoli steam 4-5 minutes until bright green and starting to soften.

Season halibut well with salt and pepper. Uncover pan, move broccoli to the sides of the pan. Turn heat up to medium high heat and cook fish filets, searing the top and bottom for two minutes each. Cover pan, turn heat down to medium low, and let filets continue cooking 5-7 more minutes until done through. Serve immediately alongside broccoli, topped with herb pesto.