Grilled Halibut with Lemon Pesto

Get your grilling skills in shape with this simple recipe for grilled halibut with lemon pesto.  An added timesaver: the pesto can be made in the time it takes for the fish to cook.

Adapted from Cooking Light
2 tbsp olive oil (plus more to coat the grill)
4-6 oz pieces of halibut (1½ pounds in total)
¼ tsp salt, divided
1/8 tsp black pepper
1 cup basil leaves, tightly packed
¼ cup parmesan cheese
2 garlic cloves, peeled
The zest from 1 lemon (grated)
Juice from ½ small lemon

Instructions: Coat the grill grate liberally with oil to prevent the fish from sticking and then light the grill.  Sprinkle the fish with 1/8 tsp of salt and black pepper and place on the grill.  Cover the grill and cook the fish about 4 minutes on each side (flipping the fish only once) until the fish flakes easily or reaches 145 degrees. Let the fish rest 5-8 minutes.

While the fish is being grilled, combine 2 tbsp of oil, the remaining salt, basil, parmesan, garlic, and lemon zest and juice in a blender or food processor.  Blend until pureed; if necessary, thin the pesto out with a little water. Divide the pesto up evenly and serve on top of the grilled fish.

* If you do not have a grill, you can broil the halibut in an oven-proof skillet that has been lightly coated with olive oil.  Check the halibut for doneness after 6 minutes.
* While the fish is resting, grill some peaches by cutting each peach in half, removing the pits, and then placing them on the grill. They should take about 3-4 minutes per side; cook until grill marks are visible.

Yield: 4 servings

CALORIES: 245 calories
SODIUM: 360 mg
FIBER: 0 g
FAT: 11 g
Sat Fat: 2.5 g

Entree: 1 serving of halibut with lemon pesto
Starch: 1 whole wheat pita (140 calories)
Vegetable: 2 cups sliced cucumbers and tomatoes tossed with vinegar and 1 tsp olive oil per person (85 calories)
Fruit: 2 grilled peach halves (60 calories)

1 1/2 pounds halibut
Fresh basil
2 garlic cloves
1 lemon
Cucumbers (about 1/2 a cucumber per person)
Tomatoes (about 1 tomato per person)
Peaches (1 per person)
Parmesan cheese
Whole wheat pita
Condiment Pantry: salt, pepper, olive oil

– Stuff leftover halibut into half a pita and top with pesto, tomatoes, and feta cheese.

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Our Be Fit Nutritionists are comprised of dietetic interns studying at Massachusetts General Hospital. During their internship, they receive training on acute care nutrition, ambulatory and community nutrition, food service systems management, and research. Their comprehensive work is done in collaboration with registered dietitians.

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