Christmas Brunch: Kale, Mushroom & Potato Frittata

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Can you believe Christmas will be here in just 2 1/2 weeks!? That also means my baby will be here in 4-5 weeks! Yikes!! Time to get recipe planning and gift buying! My husband and I will be hosting Christmas … Continue reading

Shrimp, Avocado, Feta and Grapefruit Salad with Lemon Vinaigrette

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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.

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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.

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

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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.

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Enjoy!