If you are like me, you seriously look forward to your snack breaks in between meals. When the clock strikes 10 am, I know it is time for a delicious organic greek yogurt because my stomach is a grumbling. I … Continue reading →
Carbohydrates. We tend to have a love hate relationship with them. They are filling and satisfying, yet we run away from them because we are told they make us fat. With all the conflicting news out there, no wonder we … Continue reading →
There is nothing better to me than a refreshing salad on a spring day. I love the lightness of a salad and the endless variety of flavors that you can pair together. They call me the salad queen at work … Continue reading →
Mother’s Day is this weekend and it got me thinking about what it means to be a Mom. I am not a Mom yet, but very much look forward to having that honored role one day soon. I can’t help … Continue reading →
Looking for a heart healthy dinner that is equally as tasty? Well, look no further. The other night I had a fresh piece of halibut that I wanted to cook, but didn’t know what to season it with. Sometimes I struggle with knowing what to put on halibut. For me, coming up with seasonings and variations for salmon is so much easier. So I looked on pinterest for some inspiration. I saw a recipe for pesto tilapia and decided to give it a whirl with Halibut.
You will love the flavors in this homemade pesto and want to put it on everything! I loved it so much that I put it in a gluten free pasta salad too! This pesto recipe is not your traditional pesto, as I use walnuts instead of pine nuts and added cilantro. If you don’t like cilantro you can just leave it out. Pesto is typically high in calories, but I don’t feel guilty about this homemade version that has detoxifying properties from the cilantro and healthy fat from the walnuts. Make this pesto ahead of time and use it for a fish marinade, chicken marinade, pasta sauce, or sandwich spread. The possibilities are endless!
Pesto Halibut with Cherry Tomatoes & Zucchini Ribbon
For the Pesto:
2 cups basil
1 cup cilantro
Juice of 1 lemon
1/4 cup extra virgin olive oil
1/4 cup walnuts
2 Tbsp grated parmesean cheese
1/2 tsp salt
Add all ingredients to your vitamix or belnder and blend.
For the Halibut:
1/2 cup cherry tomatoes, chopped
1 zucchini, sliced into ribbons
Heat oven to 450F.
Season halibut with pepper and place on a piece of parchment paper. Spoon pesto on top of halibut and spread to cover the whole fish. I probably used about 1/4 cup, maybe a little more. Add chopped cherry tomatoes to cover the top of the halibut. Then add zucchini ribbons. To ribbon the zucchini use a peeler and stop when you get to the seeds.
Finally, fold parchment paper and enclose the fish. Cook for 15-20 minutes. The parchment paper should begin to brown.
As I said above, I loved this pesto so much that I made a side of quinoa gluten free pasta, using the same ingredients as I did with the fish. Now I know that is a lot of pesto, but this pasta dish makes for great leftovers and could be paired with any protein.
I hope you all had a great weekend and found ways to eat as much Mexican food as you could! I know I sure did! I wouldn’t truly be celebrating Cinco de Mayo if I didn’t make my own healthified … Continue reading →
I can’t believe I have gone over a week without posting anything. Sorry for the silence on my end. Things have been really busy for me lately and to be honest, I was having trouble finding the motivation to write … Continue reading →