Paleo diet plan

Halinut With Cilantro Pesto

1 tablespoon (15 ml) ghee

4 halibut steaks (6 ounces each)

Juice of 1 lemon

2 cups (480 ml) chopped fresh cilantro

3 tablespoons (45 ml) cashew nuts, toasted

2 cloves garlic, peeled

¼ teaspoon salt, divided

¼ teaspoon freshly ground black pepper

½ cup olive oil

Freshly cracked pepper, to taste

1. Preheat the oven to 375°F (190°C).
2. Heat the ghee in an extra large oven-safe skillet over medium-high heat and sauté the steaks, skin side up, for 2 minutes.
3. Flip steaks and pour lemon juice over each. Place in oven and cook for 5 minutes.
4. While the steaks are in the oven, prepare the pesto. Mix together the cilantro, cashews, garlic, salt and pepper in a blender. Slowly add the olive oil to the blender and process until smooth.
5. Remove the steaks from the oven and let rest for 5 minutes to finish cooking.
6. Crack fresh pepper over the halibut steaks and serve with the cilantro pesto.

NOTES: Lay the halibut steaks in the skillet slowly and give them a little wiggle to keep them from sticking to the pan. A food processor works just as well for the cilantro pesto. The stems of cilantro hold plenty of flavor, so don’t waste time picking the leaves off the stems. Just use it all.

VARIATION: Add a few tablespoons of Parmesan cheese to the pesto if you eat dairy.

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This halibut with cilantro pesto sears in ghee, finishes in the oven under a squeeze of lemon, and lands on the plate topped with a vivid green pesto of cilantro, toasted cashews, and garlic. The fish stays flaky and moist while the pesto does all the talking. Dinner is done in about 20 minutes.

Pro Tips for Success

• Sear the steaks skin-side up for 2 minutes until lightly golden, then flip and pour the lemon juice over before the skillet goes into the oven.
• Toast the cashews before blending the pesto. Toasting deepens their flavor and keeps the sauce from tasting flat.
• Stream the olive oil into the blender slowly while it runs. That slow pour is what makes the pesto emulsify into a smooth, creamy sauce.
• Let the steaks rest 5 minutes after the oven. They finish cooking during the rest and stay flaky instead of drying out.
• If you eat dairy, a few tablespoons of Parmesan stirred into the pesto is a classic, delicious addition.

Frequently Asked Questions

Is halibut with cilantro pesto paleo?

It is. The fish cooks in ghee and the pesto is cilantro, cashews, garlic, and olive oil - no dairy unless you add the optional Parmesan.

Can I make the cilantro pesto ahead of time?

Yes - it keeps for up to 3 days in the refrigerator. Press plastic wrap against the surface so the green stays bright.

What can I use instead of halibut?

Any firm white fish steak works with the same sear-then-roast method. Just adjust the oven time for thinner pieces.

Can I make this without a blender?

Yes. Mince the cilantro, garlic, and cashews very finely and whisk them with the olive oil. The pesto will be chunkier but just as flavorful.

Stav Kogan

Halinut With Cilantro Pesto

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Servings: 4 servings

Calories: 470

Ingredients Method Nutrition

Ingredients

  

1x2x3x?

• 1 tbsp ghee
• 4 halibut steaks (6 ounces each)
• 2 cups chopped fresh cilantro
• 3 tbsp cashew nuts, toasted
• 2 cloves garlic, peeled
• ¼ tsp salt, divided
• ¼ tsp freshly ground black pepper
• ½ cup olive oil
• Crack fresh pepper over the halibut steaks and serve with the cilantro pesto.

Method

 

1. Preheat the oven to 375°F.
2. Heat the ghee in an extra large oven-safe skillet over medium-high heat and sauté the steaks, skin side up, for 2 minutes.
3. Flip steaks and pour lemon juice over each.
4. Place in oven and cook for 5 minutes.
5. While the steaks are in the oven, prepare the pesto.
6. Mix together the cilantro, cashews, garlic, salt and pepper in a blender. Slowly add the olive oil to the blender and process until smooth.
7. Remove the steaks from the oven and let rest for 5 minutes to finish cooking.

Nutrition

Calories: 470kcalCarbohydrates: 3gProtein: 38gFat: 34g

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