Side Pannel
Pesto Roasted Halibut
Pesto Roasted Halibut
- Recipe Submitted by ADMIN on 09/26/2007
Category: Fish, Seafood, Mexican
Ingredients List
- ----------------------------MARY WILSON BWVB02B----------------------------
- -----YELLOW BELL PEPPER
- -SAUCE-----
- 2 lg Yellow bell pepper; roasted,
- Eled
- Peeled
- 1 lg Shallot, minced
- 2 Garlic cloves, minced
- 1/4 c White wine
- 1/2 Lemon, juice from
- 1/2 c Chicken broth
- 1 tb Cornstarch
- 1 1/2 oz Fat-free cream cheese
- Salt and pepper
Directions
HALIBUT
4 Halibut filets (8 oz ea)
Olive oil spray
Salt and pepper
1 c White wine
1 c Water
Spicy Green Chili Pesto,
-*See
Parate r recipe
2 tb Light butter, melted
1 c Tomato, diced
Garnish:
Fresh cilantro
Thin tortilla strips
Preheat the oven to 400 degrees. To make the sauce, cut peppers into small
pieces and place in a blender jar. Add all accumulated juices from the
peppers. Blend to chop. In a small saucepan heat the shallot and garlic in
white wine over medium heat or a few minutes, or until garlic is softened.
Add to the blender jar and blend with the peppers until smooth. Add lemon
juice, chicken broth, cornstarch and cream cheese, and blend on high to mix
well. Pour the blended mixture into a small saucepan over medium heat and
stir constantly for 3 to 4 minutes, or until the sauce is thickened and
hot. Season with salt and pepper. If the sauce is not completely smooth,
blend again. Coat the fish with an olive-oil spray and season with salt and
pepper. Place filets in a roasting pan, and add 1 cup each white wine and
water. The filets should not be submerged in the liquid. Spread about 1
tbsp. pesto over each filet and drizzle with butter. Roast for 5 to 8
minutes, or until fish flakes easily with a fork. Ladle one-fourth the
sauce onto each serving. Place the halibut in the center. Garnish with
fresh cilantro and thin tortilla chips. Yield: 4 servings. Per serving: 491
calories, 12 g fat.
4 Halibut filets (8 oz ea)
Olive oil spray
Salt and pepper
1 c White wine
1 c Water
Spicy Green Chili Pesto,
-*See
Parate r recipe
2 tb Light butter, melted
1 c Tomato, diced
Garnish:
Fresh cilantro
Thin tortilla strips
Preheat the oven to 400 degrees. To make the sauce, cut peppers into small
pieces and place in a blender jar. Add all accumulated juices from the
peppers. Blend to chop. In a small saucepan heat the shallot and garlic in
white wine over medium heat or a few minutes, or until garlic is softened.
Add to the blender jar and blend with the peppers until smooth. Add lemon
juice, chicken broth, cornstarch and cream cheese, and blend on high to mix
well. Pour the blended mixture into a small saucepan over medium heat and
stir constantly for 3 to 4 minutes, or until the sauce is thickened and
hot. Season with salt and pepper. If the sauce is not completely smooth,
blend again. Coat the fish with an olive-oil spray and season with salt and
pepper. Place filets in a roasting pan, and add 1 cup each white wine and
water. The filets should not be submerged in the liquid. Spread about 1
tbsp. pesto over each filet and drizzle with butter. Roast for 5 to 8
minutes, or until fish flakes easily with a fork. Ladle one-fourth the
sauce onto each serving. Place the halibut in the center. Garnish with
fresh cilantro and thin tortilla chips. Yield: 4 servings. Per serving: 491
calories, 12 g fat.
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