Pesto Halibut with Cherry Tomatoes & Zucchini Ribbon

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: 

  • Halibut 
  • pesto
  • 1/2 cup cherry tomatoes, chopped
  • 1 zucchini, sliced into ribbons
  • pepper
  • parchment paper

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.




Make Valentine’s Day A Healthy Date With Your Honey!


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Valentine’s Day is a little less than a week away and it’s a day spent with your loved one(s). I don’t know about you, but I much prefer to stay in on Valentine’s Day to avoid the over crowded restaurants … Continue reading

Baked Cod with Chorizo & White Beans

I am always looking for new healthy recipes to add to my dinner rotation and I came across this tasty Spanish inspired dish on Eating Well, a great resource for healthy inspired meals. You will love the fragrant smell of the thyme and turkey kielbasa simmering in the sauce pan, and so will those in your house!

What is great about this dish is that it is packed with lean protein from the white beans, cod and turkey kielbasa. It will leave you feeling satisfied and good about what you ate! Since you get a starchy serving from the white beans, I like to pair this with a non-starchy cruciferous vegetable like roasted broccoli.

This dish requires about 15 minutes of prep work and 20 minutes to cook, but is very easy to make.

Baked Cod with Chorizo & White Beans


  • 1 teaspoon extra-virgin olive oil
  • 1 shallot, finely chopped
  • 2 ounces Spanish chorizo or turkey kielbasa, diced
  • 1 teaspoon chopped fresh thyme
  • 1 pint grape tomatoes, halved
  • 1/2 cup dry white wine, divided
  • 1 15-ounce can great northern beans, rinsed
  • 1/2 teaspoon salt, divided
  • 1 1/4 pounds cod, cut into 4 pieces
  • Freshly ground pepper, to taste


1. Preheat oven to 425°F. Coat a 9-by-13-inch baking dish with cooking spray.

2. Gather all of your ingredients.

photo (5)3. Heat oil in a medium saucepan over medium-high heat. Add shallot, kielbasa and thyme and cook, stirring, until fragrant, about 1 minute.

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4. Add tomatoes and 1/4 cup wine. Cook, stirring occasionally, until the tomatoes are broken down and the wine is almost evaporated, 2 to 4 minutes.

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5. Stir in beans and 1/4 teaspoon salt and remove from the heat.

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6. Sprinkle fish with the remaining 1/4 teaspoon salt and place in the prepared baking dish.

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7. Top each piece of fish with equal amounts of the tomato mixture (about 1/2 cup per fillet). Pour the remaining 1/4 cup wine into the pan and cover the pan with foil. Bake until the fish is just cooked through, 15 to 20 minutes. Serve the fish with the sauce spooned over the top.

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For the calories and nutritional information check out the original recipe on Eating Well.

This dish is sure to impress! Hubby approved!

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Bon Appetit!