Grilled Halibut With Lemon Basil Pesto Recipes

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GRILLED HALIBUT WITH LEMON-BASIL PESTO



Grilled Halibut With Lemon-Basil Pesto image

Make and share this Grilled Halibut With Lemon-Basil Pesto recipe from Food.com.

Provided by Paris D

Categories     European

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

24 ounces halibut
1/4 teaspoon salt, divided
1/8 teaspoon black pepper
2/3 cup basil leaves, firmly packed
1/4 cup parmesan cheese, freshly grated
2 tablespoons olive oil
1 tablespoon lemon rind, grated
1 tablespoon fresh lemon juice
2 garlic cloves, peeled
1/4 cup walnuts, chopped

Steps:

  • Prepare grill. Place fillets on grill rack coated with cooking spray.
  • Sprinkle 1/8 tsp salt and pepper over fish. Cover and grill 4 minutes each side or until fish flakes easily when tested with a fork.
  • Toast walnuts in a pan.
  • Combine remaining 1/8 tsp salt, basil, and remaining ingredients (including walnuts) in a blender or food processor; process until finely minced.
  • Serve pesto with fish.

HALIBUT WITH BASIL TOMATO SAUCE



Halibut with Basil Tomato Sauce image

A well-seasoned tomato salsa dresses up these tender, flaky fillets. I'm an empty-nester now, but my sons love this recipe. My husband, Ron, never complains when I make it either! -Carolyn Schmeling, Brookfield, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 11

1 tablespoon lemon juice
1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1-1/2 teaspoons olive oil
1/4 teaspoon salt
Dash pepper
2 halibut fillets (6 ounces each)
1/4 cup diced seeded tomato
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 tablespoon chopped green onion
1-1/2 teaspoons red wine vinegar
1/4 teaspoon grated orange zest

Steps:

  • In a large bowl, combine the lemon juice, rosemary, oil, salt and pepper. Add halibut; turn to coat. Cover and refrigerate for up to 1 hour., Drain and discard marinade. On a lightly oiled grill rack, grill halibut, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until fish flakes easily with a fork. , In a small saucepan, combine the remaining ingredients. Cook over medium heat until heated through. Serve with fish.

Nutrition Facts : Calories 203 calories, Fat 5g fat (1g saturated fat), Cholesterol 54mg cholesterol, Sodium 168mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 36g protein. Diabetic Exchanges

GRILLED LEMON-BASIL HALIBUT



Grilled Lemon-Basil Halibut image

We love this dish, I serve it with baby carrots, steamed, mashed Gorgonzola cheese mashed potatoes and a small garden salad.

Provided by Dancer

Categories     Halibut

Time 18m

Yield 4 serving(s)

Number Of Ingredients 9

5 tablespoons fresh lemon juice
4 tablespoons olive oil
4 garlic cloves, finely minced
1 teaspoon lemon zest, grated
2 tablespoons sun-dried tomatoes packed in oil
1/4 cup fresh basil, minced
4 teaspoons capers, drained
salt & freshly ground black pepper, to taste
1 lb halibut fillet

Steps:

  • Mix lemon juice, olive oil, garlic, lemon peel and sun-dried tomatoes in blender or food processor.
  • Stir in 2 tbsp fresh basil and the capers.
  • Season to taste with salt and pepper.
  • Pour half of vinaigrette over fish and marinate 15 to 30 minutes.
  • When ready to grill fish, remove from marinade.
  • Discard that marinade.
  • Prepare the grill and spray with oil to keep fish from sticking.
  • Grill fish until just cooked through 2 to 4 minutes per side.
  • Divide fish among 4 plates.
  • Stir remaining vinaigrette and drizzle over fish.

Nutrition Facts : Calories 262.7, Fat 15.9, SaturatedFat 2.4, Cholesterol 68.1, Sodium 187.4, Carbohydrate 3.4, Fiber 0.5, Sugar 0.5, Protein 26.2

GRILLED HALIBUT WITH LEMON-BASIL VINAIGRETTE



Grilled Halibut with Lemon-Basil Vinaigrette image

An easy Grilled Halibut recipe with Lemon-Basil Vinaigrette

Categories     Fish     Low Carb     Low Fat     Low/No Sugar     Lemon     Basil     Halibut     Summer     Grill/Barbecue     Bon Appétit

Yield Serves 4

Number Of Ingredients 7

2 1/2 tablespoons fresh lemon juice
2 tablespoons olive oil (preferably extra-virgin)
2 garlic cloves, crushed
1/2 teaspoon grated lemon peel
3 tablespoons thinly sliced fresh basil or 3 teaspoons dried
2 teaspoons drained capers
4 5- to 6-ounce halibut steaks (about 3/4 inch thick)

Steps:

  • Whisk lemon juice, olive oil, crushed garlic cloves and grated lemon peel in small bowl to blend. Stir in 2 tablespoons fresh basil and capers. Season vinaigrette to taste with salt and pepper. (Can be prepared 1 hour ahead. Let stand at room temperature.)
  • Prepare barbecue (medium-high heat) or preheat broiler. Season halibut steaks with salt and pepper. Brush fish with 1 tablespoon vinaigrette, dividing equally. Grill or broil halibut steaks until just cooked through, about 4 minutes per side. Transfer fish to plates. Rewhisk remaining vinaigrette; pour over fish. Garnish fish with remaining 1 tablespoon basil and serve.

GRILLED LEMON-PESTO SHRIMP AND SCALLOPS



Grilled Lemon-Pesto Shrimp and Scallops image

Grilling imparts a pleasant smoky flavor to shrimp and scallops coated in store-bought pesto. Have it ready in 25 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 6

Number Of Ingredients 6

1 lb uncooked peeled deveined large shrimp, thawed if frozen and tails peeled
1 lb uncooked sea scallops
1/4 cup refrigerated basil pesto (from 7-oz container)
1 teaspoon grated lemon peel
1/4 teaspoon salt
1/4 teaspoon coarse ground pepper

Steps:

  • Heat coals or gas grill for direct heat. In large bowl, mix all ingredients. Place seafood mixture in grill basket (grill "wok").
  • Cover and grill seafood mixture over medium heat 10 to 12 minutes, shaking basket or stirring seafood mixture occasionally, until shrimp are pink and firm and scallops are white.

Nutrition Facts : Calories 150, Carbohydrate 0 g, Cholesterol 130 mg, Fat 1, Fiber 0 g, Protein 21 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 0 g, TransFat 0 g

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

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

GRILLED HALIBUT



Grilled Halibut image

This is delicious, and I have made it many times since. We have used many types of fish as well as halibut, which I prefer.

Provided by braniffb13

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Halibut

Time 20m

Yield 4

Number Of Ingredients 9

¾ cup butter, softened
1 tablespoon lemon juice
1 ½ teaspoons onion powder
1 ½ teaspoons dried parsley
¾ teaspoon dried dill weed
¼ teaspoon white sugar
¼ teaspoon salt
¼ teaspoon ground black pepper
4 inch-thick halibut steaks

Steps:

  • Preheat grill for medium heat and lightly oil the grate.
  • Stir butter, lemon juice, onion powder, parsley, dill, sugar, salt, and pepper together in a bowl; spread evenly over the halibut steaks.
  • Cook on preheated grill until the fish flakes easily with a fork, 5 to 6 minutes per side.

Nutrition Facts : Calories 498.3 calories, Carbohydrate 1.5 g, Cholesterol 153.9 mg, Fat 37.7 g, Fiber 0.2 g, Protein 36.4 g, SaturatedFat 21.9 g, Sodium 485.8 mg, Sugar 0.7 g

GRILLED HALIBUT WITH LEMON-BASIL VINAIGRETTE RECIPE - (3.8/5)



Grilled Halibut with Lemon-Basil Vinaigrette Recipe - (3.8/5) image

Provided by SushiChick

Number Of Ingredients 7

2 1/2 tablespoons fresh lemon juice
2 tablespoons olive oil (preferably extra-virgin)
2 garlic cloves, crushed
1/2 teaspoon lemon peel, grated
3 tablespoons fresh basil, thinly sliced or 3 teaspoons dried
2 teaspoons drained capers
4 (5-6 ounce) halibut steaks (about 3/4 inch thick)

Steps:

  • Whisk lemon juice, olive oil, crushed garlic cloves and grated lemon peel in small bowl to blend. Stir in 2 tablespoons fresh basil and capers. Season vinaigrette to taste with salt and pepper. (Can be prepared 1 hour ahead. Let stand at room temperature.) Prepare barbecue (medium-high heat) or preheat broiler. Season halibut steaks with salt and pepper. Brush fish with 1 tablespoon vinaigrette, dividing equally. Grill or broil halibut steaks until just cooked through, about 4 minutes per side. Transfer fish to plates. Rewhisk remaining vinaigrette; pour over fish. Garnish fish with remaining 1 tablespoon basil and serve.

GRILLED HALIBUT WITH BASIL-SHALLOT BUTTER



Grilled Halibut with Basil-Shallot Butter image

Provided by Janet Fletcher

Categories     Food Processor     Fish     Herb     Backyard BBQ     Basil     Seafood     Halibut     Summer     Grill/Barbecue     Shallot     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 6

1 1/2 cups (loosely packed) fresh basil leaves
1 large shallot, coarsely chopped
8 tablespoons (1/2 cup) unsalted butter, room temperature
1 teaspoon grated lemon peel
6 6-ounce halibut fillets
Extra-virgin olive oil

Steps:

  • Finely chop basil and shallot in mini food processor. Add butter, 2 tablespoons at a time, and process until blended, stopping occasionally to scrape down sides. Transfer to small bowl; stir in lemon peel and season basil-shallot butter with salt.
  • Prepare barbecue (medium heat). Rub fish fillets on both sides with olive oil. Grill until fillets are just opaque in center, about 4 minutes per side. Transfer fish to plates. Immediately spread some basil-shallot butter over fish. Serve, passing additional basilshallot butter alongside.

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