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Halibut with Watercress Pesto





Yields
Makes 4 servings

Notes: You can use the coarse watercress stems and any flawed leaves in this peppery pesto. Besides fish, it also complements chicken, sliced cucumbers, and goat cheese.

Halibut with Watercress Pesto




James Carrier
 4 ounces watercress (1 qt.)
 3 tablespoons olive oil
 1 1/2 tablespoons pine nuts
 1 teaspoon grated lemon peel
 1 clove garlic, peeled
  Salt and pepper
 1 1/2 pounds boned, skinned halibut fillet
 1 cup cherry tomatoes
  Lemon wedges
Step 1
1

Rinse watercress and drain well. Pick tender sprigs from stems and cut into 3- to 4-inch lengths; you should have 1 1/2 to 2 cups sprigs. Coarsely chop remaining watercress and stems; you should have 1/3 to 1/2 cup.

Step 2
2

In a blender or food processor, whirl chopped watercress, olive oil, pine nuts, lemon peel, and garlic until finely ground. Add salt and pepper to taste.

Step 3
3

Rinse fish and pat dry. Cut into four equal pieces. Set slightly apart in an oiled 10- by 15-inch baking pan. Reserve 2 tablespoons pesto; spread remaining equally over fish.

Step 4
4

Bake in a 425° regular or convection oven until fish is barely opaque but still moist-looking in center of thickest part (cut to test), 8 to 12 minutes.

Step 5
5

Meanwhile, rinse and stem tomatoes; cut each in half. In a bowl, mix watercress sprigs, tomatoes, and reserved pesto. Spoon equally onto four dinner plates.

Step 6
6

With a wide spatula, transfer fish to plates. Add salt and pepper to taste. Garnish with lemon wedges to squeeze over fish.

Nutrition Facts

Servings Makes 4 servings


Amount Per Serving
Calories 304Calories from Fat 47
% Daily Value *
Total Fat 16g25%

Saturated Fat 2.2g12%
Cholesterol 54mg18%
Sodium 106mg5%
Total Carbohydrate 2.3g1%

Dietary Fiber 1.4g6%
Protein 37g74%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.