By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 4
423 cal · 25 min
Pan-Roasted Halibut with Cilantro Edamame Pesto
Recipe GLPR3cfc63a6ad9d61
Tender pan-seared halibut fillets roasted until just cooked through, served over a bed of wilted spinach and edamame in a light chicken broth. Topped with a vibrant cilantro and edamame pesto made with fresh garlic and olive oil. A naturally gluten-free, seafood-forward dish that is elegant yet simple to prepare.
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Ingredients
4 halibut fillets, 4 ounces each
1 tablespoon butter
3/4 cup chicken stock
1 cup fresh cilantro leaves, plus more for garnish
2 cups edamame, divided
1/4 cup extra virgin olive oil, plus 2 tablespoons
3 cloves garlic
1/2 teaspoon kosher salt
Freshly ground black pepper to taste
½ lemon Juice of 1/2 lemon
2 cups fresh spinach
Directions
Preheat your oven to 400°F.
In a food processor, combine the garlic cloves, 1/4 cup of the edamame, cilantro leaves, and kosher salt. Process until the mixture becomes a coarse paste.
With the food processor running, slowly drizzle in the 1/4 cup of extra virgin olive oil until the pesto is well combined. Taste and adjust seasoning with lemon juice, salt, and pepper. Transfer the pesto to a bowl and set aside.
Pat the halibut fillets dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.
Heat 1 tablespoon of the remaining olive oil in an oven-safe non-stick skillet over medium-high heat until shimmering. Carefully place the halibut fillets in the pan and sear for about 3 minutes without moving them, until the bottom is golden and releases easily from the pan.
Gently flip the halibut fillets with a fish spatula. Immediately transfer the skillet to the preheated 400°F oven and roast for 4 to 6 minutes, depending on fillet thickness, until the fish is opaque throughout and flakes easily with a fork. The internal temperature should reach 165°F.
While the halibut roasts, heat the remaining 1 tablespoon of olive oil in a medium saucepan over medium heat.
Add the remaining 1 3/4 cups of edamame and the fresh spinach to the pan. Stir until the spinach begins to wilt, about 1 minute.
Pour in the chicken stock and bring to a gentle simmer. Season with salt and pepper to taste. Stir in the butter and 1 to 2 tablespoons of the cilantro edamame pesto until well combined.
To serve, divide the edamame and spinach mixture evenly among four plates. Top each with a halibut fillet and garnish with a spoonful of the remaining cilantro pesto.
Garnish with additional fresh cilantro if desired and serve immediately while the fish is still warm.
Comments
Halibut is a seasonal splurge in Charlotte—most weeks you'll find farm-raised Atlantic salmon or tilapia at regular prices, and halibut typically runs $16–22 per pound, pushing this dish to $12–15 per serving before sides. The cilantro edamame pesto is a bright idea, but frozen edamame is reliable at any major chain (Harris Teeter, Food Lion, Publix, Walmart, ALDI, Kroger). The real caveat is honesty: twenty-five minutes assumes halibut and pesto are ready to go, but you need another ten minutes to thaw edamame, blanch it, blend it with garlic and cilantro, and finish with oil and lemon—call it a true thirty-five minutes. This is a fussy weeknight dish that doesn't keep well; pan-seared fish is best eaten same-night and at the table immediately. It suits a special dinner or a splurge meal when halibut is on sale, not a routine family rotation.
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