Halibut Stuffed With Kale And Feta Pesto Recipes

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.

Steps:

• Preheat the oven to 450ºF. Using the grapeseed oil, lightly grease a rectangular baking dish large enough to accommodate the fillets in a single layer.
• Place the halibut fillets in the prepared baking dish and season lightly with salt and pepper. Use a sharp knife to slash several deep cuts in the top of each fillet, being careful not to cut all the way through the fish.
• In a mini food processor, combine the scallions, kale, celery, and cheese and process until the ingredients are crumb-sized. Add 1 tablespoon of the olive oil and pulse until a paste forms, adding more oil as needed to achieve a good consistency. Season with salt and pepper.
• Use a small spoon or your finger to stuff the pesto into the slits in each fillet, filling them with as much pesto as will fit and allowing it to overflow. Roast until the fish is opaque at the center when tested with the tip of a knife, about 15 minutes. Let cool for 3 minutes before serving.

Steps:

• Preheat the oven to 475 degrees F (245 degrees C).
• Grease a 9x13 inch baking dish.
• Season halibut with salt and ground black pepper.
• Place halibut in the greased baking dish.
• Combine green onions, mayonnaise, sour cream, and dill in a bowl.
• Spread green onion mixture evenly over each halibut piece.
• Bake in the preheated oven until fish is opaque and flakes easily with a fork, about 20 minutes.
• Remove from the oven and let stand for 5 minutes before serving.