Your folders
Your folders
Export 8 ingredients for grocery delivery
Step 1
Prepare the following, adding each to the bowl of a food processor fitted with a blade attachment as it is completed: Finely grate 1 ounce Pecorino Romano cheese (about 1/2 packed cup, or use 1/3 cup store-bought grated). Juice 1/2 medium lemon (about 1 1/2 tablespoons). Smash and peel 2 garlic cloves. you h Pick the leaves from 1 large bunch fresh basil until you have 2 lightly packed cups.
Step 2
Add 1/3 cup pine nuts, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Pour in 1/4 cup olive oil and pulse until a smooth paste forms, about 12 (1-second) pulses. If dry, add more olive oil, 1 tablespoon at a time, and pulse again until the pesto is smooth.
Step 3
Heat an outdoor grill for direct, medium heat (350 to 375ºF). Meanwhile, cut 1/2 medium lemon into 4 wedges and cut 2 tablespoons salted butter into 4 pieces.
Step 4
Line a large plate with a large sheet of aluminum foil. Pat 4 halibut fillets dry with paper towels, then place on second unlined large plate. Coat the fish on both sides with 2 tablespoons olive oil and season with 1 teaspoon kosher salt and 1 teaspoon black pepper.
Step 5
Scrape the grates clean if needed. Oil the grill grates with a paper towel dipped in olive oil. Place the fish on the grill grates (skin-side down if there is skin). Cover and grill until the bottoms turn opaque and a spatula can slide underneath the fillets with little resistance, about 3 minutes. Flip the fillets, cover, and grill until they are almost completely opaque and an instant-read thermometer inserted into the center of the thickest fillet registers 125ºF, 3 to 4 minutes.
Step 6
Transfer the fillets to the foil-lined plate in a single layer. Quickly place 1 piece of butter onto each filet. Fold the foil up and over the halibut to completely cover and let sit for 5 minutes. (The residual heat will increase the internal temperature to about 130ºF, a perfect medium, and also create steam to keep the fish from drying out.) Uncover and serve with the lemon wedges and pesto.
Your folders
delish.com
4.5
(2)
Your folders
heygrillhey.com
5.0
(5)
15 minutes
Your folders
kitchenlaughter.com
20 minutes
Your folders
unleashed.legendaryladylabs.com
Your folders
thestayathomechef.com
4.7
(62)
10 minutes
Your folders
unleashed.legendaryladylabs.com
Your folders
unleashed.legendaryladylabs.com
Your folders
food.com
5.0
(9)
10 minutes
Your folders
cookinglsl.com
Your folders
foodandwine.com
4.0
(6.4k)
Your folders
foodnetwork.com
4.8
(12)
10 minutes
Your folders
unleashed.legendaryladylabs.com
Your folders
tasteofhome.com
5.0
(2)
40 minutes
Your folders
highlandsranchfoodie.com
5.0
(50)
10 minutes
Your folders
food.com
5.0
(23)
20 minutes
Your folders
allrecipes.com
4.7
(1.1k)
10 minutes
Your folders
washingtonpost.com
Your folders
ocwildseafood.com
5.0
(5)
Your folders
themetabolismcoach.com