Gary’s Alaskan fishing trip this year was filled with both incredible salmon and stunning fresh halibut. We catered a dinner party over the weekend that included a little bit of both, including my Cava poached salmon on a pea, wasabi and mint puree, as well as this stunning roasted halibut with a fresh pesto of spinach, basil and kale. The pesto made the dish, though the juicy fish was incredible as well. Served on a bed of creamy polenta the earthy, herb filled pesto melted into the warm fish for a very satisfying, healthy main dish.
Roasted Halibut with Spinach, Basil and Kale Pesto
Ingredients: serves 4
Four 5-6 ounce pieces of halibut
1/2 cup white wine
1 tablespoon butter
2 lemons, 1 zested and sliced, 1 cut in half
Salt and pepper
For the pesto:
1 cup baby kale, chopped
2 cups baby spinach, chopped
1 cup fresh basil, torn
1/2 cup olive oil
Juice and zest of 1 lemon
1/4 cup white wine
salt and pepper
2 tablespoons grated Parmesan cheese
1 tablespoon toasted pine nuts
Preheat oven to 400 degrees. For the pesto, add all ingredients to a food processor and pulse until very smooth. Pour into a serving dish and set aside. Place the halibut in a baking dish. Add the wine, lemon zest and squeeze the two cut lemon halves over the fish. Season generously with salt and pepper. Add a few lemon slices to each piece of fish and top with a small pat of butter. Place in the preheated oven and roast for 10 minutes. The fish should be just barely cooked through and tender. Remove from the oven and place each piece of fish on a bed of polenta, rice or cous cous. Top with the pesto and serve.
Every Glass Is An Adventure
Sommelier, Personal Chef & Concierge Creating Elegant Dinner Parties and Unique Wine Tasting Events to the Big Island of Hawaii
Cogill WIne & Film and Cogill Consulting brings together the talents of Producer Gary Cogill and his wife, Sommelier Hayley Hamilton Cogill, working together, yet thriving individually, for a perfect pairing of wine and film.