Sautéed Halibut with Lemon-Pesto Butter
Sautéed Halibut with Lemon-Pesto Butter is a gluten free, primal, and pescatarian main course. This recipe serves 4. One portion of this dish contains about 32g of protein, 12g of fat, and a total of 245 calories. Head to the store and pick up pesto, butter, lemon rind, and a few other things to make it today. To use up the lemon rind you could follow this main course with the Lemon-Almond Cake with Lemon Curd Filling as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.
Combine first 5 ingredients in a small bowl, stirring until well blended.
Heat a large nonstick skillet over medium-high heat.
Sprinkle fillets evenly on both sides with salt and pepper. Coat pan with cooking spray.
Add fillets to pan; saut 5 minutes on each side or until fish flakes easily with a fork or until desired degree of doneness.
Serve fish with butter mixture.
Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir
Halibut works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The FitVine Wine Pinot Grigio with a 4.4 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.
FitVine Wine Pinot GrigioThis slightly dry white wine is clear in color. It's clean, crisp, great tasting with floral notes on the nose and flavors of green apple and a hint of citrus. Finish is fresh.Enjoy tonight without sacrificing tomorrow.