Halibut with Watercress Pesto

Halibut with Watercress Pesto
Photo by James Carrier

Ingredients

  • 1 ½ tablespoons pine nuts
  • 1 teaspoon grated lemon peel
  • 1 cup cherry tomatoes
  • 1 ½ pounds boned, skinned halibut fillet
  • 1 clove garlic, peeled
  • 4 ounces watercress (1 qt.)
  • Salt and pepper
  • + 2 more ingredients
    • 3 tablespoons olive oil
    • Lemon wedges

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. 2. In a blender or food processor, whirl chopped watercress, olive oil, pine n...

View full recipe at My Recipes

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