Shrimp, Avocado, Feta and Grapefruit Salad with Lemon Vinaigrette

Gallery

This gallery contains 3 photos.

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

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.

images

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.

058

059

Finally, fold parchment paper and enclose the fish. Cook for 15-20 minutes. The parchment paper should begin to brown.

062

070

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.

065

069

Enjoy!

Lululemon Bethesda Run Club & A Greek Inspired Delish Dinner

Gallery

This gallery contains 15 photos.

Yesterday was National Sibling Day and to celebrate my adorable brother, Gavin, came over after work to hang out. We actually had no idea it was National Sibling Day and just wanted to get in some quality brother-sister bonding time. He probably … Continue reading