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HALIBUT STUFFED WITH KALE AND FETA PESTO
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|YIELDServes 6 INGREDIENTS|
|1 teaspoon||grapeseed oil|
|6||skinless halibut fillets, about 6 oz (185 g) each|
|freshly ground black pepper|
|2||scallions, white and pale green parts, each cut crosswise into 4 equal pieces|
|2 cups (4 1/2 oz / 140 g)||coarsely chopped stemmed kale|
|1 rib||celery, coarsely chopped|
|1/4 cup (1 1/4 oz / 40 g)||crumbled feta cheese|
|1?2 tablespoons||extra-virgin olive oil|
Preheat the oven to 450ºF. Using the grapeseed oil, lightly grease a rectangular baking dish large enough to accommodate the fillets in a single layer.
Place the halibut fillets in the prepared baking dish and season lightly with salt and pepper. Use a sharp knife to slash several deep cuts in the top of each fillet, being careful not to cut all the way through the fish.
In a mini food processor, combine the scallions, kale, celery, and cheese and process until the ingredients are crumb-sized. Add 1 tablespoon of the olive oil and pulse until a paste forms, adding more oil as needed to achieve a good consistency. Season with salt and pepper.
Use a small spoon or your finger to stuff the pesto into the slits in each fillet, filling them with as much pesto as will fit and allowing it to overflow. Roast until the fish is opaque at the center when tested with the tip of a knife, about 15 minutes. Let cool for 3 minutes before serving.
The New Kosher
From The New Kosher © 2015 by Weldon Owen, Inc. Buy the full book from Amazon.
Reprinted with permission from Weldon Owen.
Calories222Carbohydrates3 g(1%)Fat8 g(12%)Protein34 g(67%)Saturated Fat2 g(10%)Sodium184 mg(8%)Polyunsaturated Fat1 gFiber1 g(5%)Monounsaturated Fat4 gCholesterol89 mg(30%)
per serving (6 servings)
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