Grilled Halibut with Arugula Pesto
Serve the halibut with roasted new potatoes. To make them, preheat an oven to 400°F. Halve the potatoes and place on a rimmed baking sheet. Toss with 1 Tbs. olive oil, season with salt and pepper, and roast until crisp and golden, 15 to 20 minutes.
- 3 Tbs. olive oil, plus more, as needed
- 4 halibut fillets, about 1 1/2 lb. total
- Salt and freshly ground pepper, to taste
- 4 plum tomatoes, halved lengthwise
- 6 Tbs. arugula pesto, at room temperature
Prepare the grill
Prepare a hot fire in a grill. Lightly oil the grill rack.
Brush the halibut with the 3 Tbs. olive oil and season generously with salt and pepper.
Grill the halibut and tomatoes
Place the halibut over the cooler area of the grill and the tomatoes over the hotter area. Cover the grill and cook the halibut and tomatoes, turning once, until the fish looks opaque when pierced with the tip of a knife and the tomatoes are tender, about 10 minutes.
Arrange the halibut and tomatoes on a platter, top with the arugula pesto and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Make Ahead, by Rick Rodgers (Oxmoor House, 2008).