| The Little Fish Company |
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| Pan Seared Halibut w/Sundried Tomatoes and Pesto |
1 pound Halibut Fillet 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 fillets with salt & pepper. In a large non-stick skillet on medium high heat, sear
the fillets in the olive oil. 5 minutes on each side for a 1 inch fillet. DO NOT OVERCOOK!
Remove fillets 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 fillet.
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 fillet on top, then pour the sauce over the top of fillet. Makes 2 servings.
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 fillets with salt & pepper. In a large non-stick skillet on medium high heat, sear
the fillets in the olive oil. 5 minutes on each side for a 1 inch fillet. DO NOT OVERCOOK!
Remove fillets 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 fillet.
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 fillet on top, then pour the sauce over the top of fillet. Makes 2 servings.