Imagine a dish that transforms an ordinary weeknight dinner into a culinary masterpiece - our Halibut Steaks with Arugula Rocket Pesto is exactly that! This Italian-inspired recipe combines the delicate, buttery texture of fresh halibut with a vibrant, peppery pesto that will make your taste buds dance. Whether you're a seasoned home cook or a kitchen novice, this recipe promises to elevate your cooking game and impress even the most discerning dinner guests.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 2 servings
Ingredients
- 2 halibut steaks
- 2 cups arugula
- 1/4 cup pine nuts
- 1/4 cup Parmesan cheese, grated
- 1/2 cup olive oil
- Salt and pepper to taste
Instructions
- Begin by preparing the ingredients. Rinse the halibut steaks under cold water and pat them dry with paper towels. Season both sides of the steaks with salt and pepper to taste.
- In a dry skillet over medium heat, toast the pine nuts. Stir them frequently for about 3-5 minutes, or until they are golden brown and fragrant. Be careful not to burn them. Once toasted, remove the pine nuts from the skillet and set them aside to cool.
- In a food processor, combine the arugula, toasted pine nuts, grated Parmesan cheese, and a pinch of salt and pepper. Pulse the mixture a few times until the ingredients are roughly chopped.
- With the food processor running, slowly drizzle in the olive oil until the pesto reaches a smooth and creamy consistency. You may need to scrape down the sides of the bowl a couple of times. Taste and adjust the seasoning if necessary, adding more salt or pepper if desired.
- Heat a large skillet over medium-high heat. Add a tablespoon of olive oil to the skillet. Once the oil is hot, carefully place the halibut steaks in the skillet. Cook the steaks for about 4-5 minutes on one side, or until they are golden brown and easily release from the pan.
- Flip the halibut steaks and cook for an additional 4-5 minutes on the other side, or until they are cooked through and opaque in the center. The internal temperature should reach 145°F (63°C).
- Once the halibut is cooked, remove it from the skillet and let it rest for a couple of minutes. This allows the juices to redistribute and keeps the fish moist.
- To serve, place each halibut steak on a plate and generously spoon the arugula rocket pesto over the top. You can also drizzle some extra olive oil for added flavor if desired.
- Garnish with additional grated Parmesan cheese and a few pine nuts if you like. Serve immediately and enjoy your Halibut Steaks with Arugula Rocket Pesto!
Tips
- Choose fresh, high-quality halibut steaks for the best flavor and texture.
- Pat the fish dry before seasoning to ensure a perfect golden-brown sear.
- Toast pine nuts carefully - they can burn quickly, so keep a close eye and stir frequently.
- Don't overcook the halibut; it should be opaque and flake easily when done.
- Use a meat thermometer to check the internal temperature reaches 145°F for perfectly cooked fish.
- Let the halibut rest for a few minutes after cooking to retain moisture and improve flavor.
- For extra flavor, try grilling the halibut or adding lemon zest to the pesto.
- Fresh arugula makes a significant difference in the pesto's taste, so choose crisp, bright green leaves.
- If pine nuts are expensive, you can substitute with walnuts or almonds in the pesto.
Nutrition Facts
Calories: 414kcal
Carbohydrates: 3g
Protein: 23g
Fat: 36g
Saturated Fat: 5g
Cholesterol: 55mg
