Fish Halibut With Lemon Dill Pesto Recipes

PESTO HALIBUT

Pesto Halibut image

The mildness of halibut contrasts perfectly with the robust flavor of pesto in this recipe. It takes only minutes to get the fish ready for the oven, leaving you plenty of time to get started on your side dishes. Nearly anything goes well with this entree. -April Showalter, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 4

Ingredients

2 tablespoons olive oil
1 envelope pesto sauce mix
1 tablespoon lemon juice
6 halibut fillets (4 ounces each)

Steps:

Preheat oven to 450°. In a small bowl, combine oil, sauce mix and lemon juice; brush over both sides of fillets. Place in a greased 13x9-in. baking dish. , Bake, uncovered, until fish just begins to flake easily with a fork, 12-15 minutes.

Nutrition Facts : Calories 188 calories, Fat 7g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 481mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges

LEMON PEPPER DILL FISH

Lemon Pepper Dill Fish image

This is very easy and very tasty.

Provided by Auntie KK

Categories Seafood Fish

Time 20m

Yield 4

Number Of Ingredients 5

Ingredients

1 pound haddock fillets
½ cup butter
dried dill weed to taste
lemon pepper to taste
3 tablespoons fresh lemon juice

Steps:

Place fish filets in a microwave-safe dish. Cut butter into pieces and place all over fish. Sprinkle with dill weed and lemon pepper. Drizzle fresh lemon juice all over the fish.
Cover and cook on high for 3 to 5 minutes or until the fish turns white.

Nutrition Facts : Calories 304.6 calories, Carbohydrate 1 g, Cholesterol 125.5 mg, Fat 23.8 g, Protein 21.7 g, SaturatedFat 14.7 g, Sodium 232.8 mg, Sugar 0.3 g

DILLED LEMON-PEPPER HALIBUT

Dilled Lemon-Pepper Halibut image

Enjoy this hearty halibut sprinkled with lemon-pepper seasoning that's ready in just 15 minutes - perfect for a dinner.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 15m

Yield 4

Number Of Ingredients 5

Ingredients

1/2 teaspoon lemon-pepper seasoning
1 pound halibut fillets (1/2 to 3/4 inch thick), skin removed and cut into 4 pieces
1 tablespoon finely chopped shallot
2 teaspoons chopped fresh dill
1 teaspoon olive oil

Steps:

Heat oven to 450°F. Line cookie sheet with foil; spray foil with cooking spray. Sprinkle lemon-pepper seasoning over both sides of halibut; place on cookie sheet.
In small bowl, mix shallot, dill and oil. Spread mixture over fish.
Bake 6 to 10 minutes or until fish flakes easily with fork.

Nutrition Facts : Calories 110, Carbohydrate 0 g, Cholesterol 60 mg, Fiber 0 g, Protein 21 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 135 mg, Sugar 0 g, TransFat 0 g

POACHED FISH WITH LEMON AND DILL

Poached Fish With Lemon and Dill image

You can use 1 lb. fresh or thawed frozen firm white fish fillets such as cod, haddock or halibut and reduce cooking time to 5 minutes.

Provided by Dancer

Categories Lemon

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 (14 ounce) can vegetable broth
1/4 cup chablis or 1/4 cup other dry white wine
1/4 teaspoon dried dill weed, crushed
4 thin lemon slices
1 1/2 lbs salmon steaks, 1 inch thick (about 4 steaks)

Steps:

Mix broth, wine, dill and lemon in skillet.
Heat to boiling.
Place fish in broth mixture.
Cover and cook over low heat 10 minutes or until done.
Discard poaching liquid.

Nutrition Facts : Calories 325.5, Fat 18.5, SaturatedFat 3.7, Cholesterol 100.3, Sodium 101.3, Carbohydrate 1.1, Fiber 0.2, Sugar 0.3, Protein 33.9

LEMON-DILL PESTO

Lemon-Dill Pesto image

This is a Scandinavian twist on basil pesto. You may substitute this for basil pesto and it's particularly good on grilled fish or chicken.

Provided by Scarlett516

Categories Sauces

Time 10m

Yield 2 cups

Number Of Ingredients 6

Ingredients

5 tablespoons walnuts
5 garlic cloves
6 ounces fresh dill, roughly chopped (2-3 cups)
1 large lemon, zest of
1 teaspoon salt
3/4-1 cup rapeseed oil or 3/4-1 cup canola oil

Steps:

Place walnuts and garlic in a food processor and process until finely chopped.
Add the dill, lemon zest, and salt. Process until you have a thick paste.
Continue to process (pulse if your food processor can pulse) while gradually adding the oil until the pesto is the consistency of a thick tomato sauce.
Refrigerate until ready to use.

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