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Pistachio Pesto Prince William Sound Halibut

Updated: Mar 5

By Captain George Nippell

F/V JIMANI


Experience perfection with Pistachio Pesto Prince William Sound Halibut. There are many pesto recipes; this is one I got from a friend who is a real chef, but you can tweak it to your taste or use your favorite. Fresh basil, spinach, and roasted pistachios create a flavorful pesto for Prince William Sound Halibut fillets. Baked and topped with Parmesan, served with rosemary/thyme roast potatoes for a delightful meal. This calls for ¼ cup pistachio, but I usually up that to ⅓ cup or more. Once you try Pistachio Pesto, you’ll never go back.




Pistachio Pesto

 

Ingredients

1 cup fresh basil leaves

1 cup fresh baby spinach (or substitute arugula for a peppery kick)

1/4 cup shelled roasted pistachios

1/4 cup parmesan cheese, grated or shredded

2 cloves garlic (finely minced)

2 tsp lemon juice

1 tsp lemon zest

1/4 cup olive oil (more if needed)

1/8 tsp red pepper flakes (optional)

 

Directions

1 In a blender or food processor, blend basil, spinach, pistachios, parmesan, and garlic until roughly chopped. Add olive oil gradually, blending to a smooth paste.

2 Stir in lemon juice, zest, and salt, pepper to taste.

 

 

Prince William Sound Halibut

 

Ingredients

2 Prince William Sound Halibut fillets

salt to taste

pepper to taste

garlic powder (optional)

  

Directions

1 Preheat oven to 400 degrees

2 Pat halibut dry and season to taste with salt, pepper, and (optional) garlic powder.

3 Spread Pistachio Pesto over halibut and place in a lightly oiled baking dish or on a parchment-lined sheet pan and bake for about 14 minutes, depending on the thickness of the halibut. If you have any doubt, err on the side of less time. I use an instant-read thermometer and limit my halibut dishes to 120-125.

4 Finish the pesto-baked halibut with a little parmesan, and serve with your favorite sides. I like Rosemary/Thyme seasoned roast potatoes with roast cherry tomatoes and Brussels Sprouts or broccoli.

 

 

Good to Know STORY


Pesto, originating from Genoa, Italy, derives its name from "pestare," meaning to pound or crush, reflecting its traditional preparation method. The classic blend features fresh basil, pine nuts, garlic, Parmesan, and Pecorino Romano, all harmonized with olive oil.

 

What makes pesto truly captivating is its versatility, with variations incorporating ingredients like arugula or pistachios, showcasing its adaptability across culinary landscapes.

 

Beyond its rich flavor, pesto brings health benefits, combining basil's antioxidants, pine nuts' healthy fats, and olive oil's heart-healthy properties.

 

While widely known as a pasta partner, pesto's charm extends to sandwiches, and salads, and serves as a vibrant pizza base.

 

Additionally, pesto's freeze-friendly nature allows for convenient storage, ensuring access to its lively flavors year-round.

 

 

*Visit our store to learn more about the variety of fish Alaska has to offer, such as Copper River king salmon, wild Alaskan halibut, wild Alaskan black cod (sablefish), and more.




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