You know what, Seafoodies?!
When it comes to this recipe, we want you to forget everything you know about cold-weather cooking. This isn’t your traditional heavy stew or another flavorless roast. Instead, imagine perfectly grilled halibut—transformed into something wholesome and refreshing—like a warm weather destination captured in a snow globe!
Let’s break down the magic for you—while most winter recipes require the patience of a saint, this one’s done in less time than it takes to watch a sitcom. It’s the kitchen equivalent of finding a parking spot right in front of your destination—surprisingly easy and immensely satisfying!
Halibut isn’t just dinner. It’s your escape from your weeknight cooking rut. Filled with vitamin D and omega-3s, halibut provides an immune system boost, just as the nights start to get longer and flu season arrives (great timing, right?!). And that walnut pesto? Our winter-wise version trades summer’s basil for peppery arugula and toasted walnut, adding a hearty, comforting flavor punch to every bite.
While summer might have you firing up the grill to get this recipe going—if that’s not your thing right now—colder weather opens up a world of equally delicious cooking methods. Pan-searing gives you that coveted golden crust while keeping the interior tender and juicy. Or try broiling —kinda like an upside-down grill—creating a beautiful char in minutes.
Place your fish on a bed of nutty quinoa or your favorite pasta—both sturdy enough to hold up to our bold pesto while adding their own layer of warming comfort. But, if you’re not feeling the grains—cauliflower rice or roasted sweet potato mash makes an equally impressive (and tasty) winter pairing.
This is the kind of meal that makes you feel like you’ve got your life together, even if you’re eating it over the kitchen sink between homework help-a-thons and late-night work inbox emergencies (don’t worry, we won’t judge!).
So turn up your favorite playlist, pour a glass of whatever makes you smile and transform an ordinary chilly weeknight into something extraordinarily tasty!
- 4 (6-ounce) halibut or other firm white fish fillets
- 1/3 cup + 1 tablespoon extra-virgin olive oil, divided
- 2 cups tightly packed baby arugula
- 1 cup tightly packed fresh basil
- ½ cup walnut halves or pieces
- ¼ cup pumpkin seeds
- ¼ cup freshly grated Parmesan cheese
- 3 cloves garlic
- 1 teaspoon lemon juice
- Kosher salt and freshly ground black pepper
- Preheat grill to medium heat. Prepare halibut by placing on a plate, drizzling with 1 tablespoon olive oil and a dash of salt and pepper. When grill is ready, place halibut on grill; cook for 4 minutes on each side or until fish is cooked through and flakes easily.
- While fish is cooking, make pesto. Place remaining 1/3 cup olive oil and next 7 ingredients (arugula through lemon juice) in a food processor or blender. Blend on high until pesto is well-processed and reaches desired consistency. Serve on top of grilled halibut.
Notes
Recommended utensils; Grill, plate, spatula, food processor or blender
- Prep Time: 10
- Cook Time: 10
- Category: Halibut
