Halibut Stuffed With Kale and Feta Pesto
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6
- kosher salt and freshly ground black pepper
- 1 teaspoon grapeseed oil
- 6 skinless halibut fillets, about 6 oz (185 g) each
- 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
- Carbohydrate 3 g(1%)
- Cholesterol 89 mg(30%)
- Fat 8 g(12%)
- Fiber 1 g(5%)
- Protein 34 g(67%)
- Saturated Fat 2 g(10%)
- Sodium 497 mg(21%)
- Calories 222
Preparation 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. From The New Kosher © 2015 by Weldon Owen, Inc. Buy the full book from Amazon. Reprinted with permission from Weldon Owen.
Preparation 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. From The New Kosher © 2015 by Weldon Owen, Inc. Buy the full book from Amazon. Reprinted with permission from Weldon Owen.
