WEEKNIGHT COOKING!
Absolutely gorgeous. I love a light and flavorful dish of halibut!
~ Brenda
– In the bowl of a food processor, process the garlic, edamame, cilantro and salt until it becomes a paste. – With the food processor running, add olive oil. Season to taste with lemon juice, salt and pepper.
– Season the halibut on both sides with salt and pepper. Heat 1 tablespoon olive oil in a non-stick oven-safe pan over medium-high heat. Sear the halibut. – Gently turn the fillets and place in the oven to roast. The halibut should just be flaking but not dry.
– Heat remaining tablespoon of olive oil in a small pan over medium heat. Add remaining edamame to the pan, along with the spinach. – Pour the chicken stock in and let it come to a bubble. Season with salt and pepper and stir in the butter.
– To serve, divide the edamame and spinach between 4 plates. – Top with the halibut, and put a dollop of pesto on top of the fish. Garnish with cilantro, if you wish. Serve immediately.
Hi, I’m Liren. I am a mother of two and wife to one, currently based in the SF Bay Area, land of fresh foods and sublime wine...