Serves 4
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.
