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Pan Seared Halibut w/ Sundried Tomato & Pesto Sauce
submitted by: Gary Connell, Fish Sniffer Reader

  • 1 pound Halibut Filet 1 inch thick divided in two
  • 1 tsp olive oil
  • 1/3 cup sundried tomatoes in olive oil (available in a jar) chopped fine
  • 3 Tablespoons pesto sauce
  • 3/4 cup heavy cream
  • Salt & Pepper to taste

Season filets with salt & pepper. In a large non-stick skillet on medium high heat, sear the filets in the olive oil. 5 minutes on each side for a 1 inch filet. DO NOT OVERCOOK! Remove filets and set aside on a warm plate. Remove pan from heat and add the pesto sauce, sundried tomatoes and the cream. Return to stove and warm sauce until bubbly on medium heat. Plate the fish and pour the sauce over the filet.

A nice presentation for this dish is to cook some white or brown rice and steam a bunch of asparagus. Put a serving of rice on a plate. Plate a few spears of asparagus and place half of the filet on top, then pour the sauce over the top of filet. Makes 2 servings.


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