Sear-Roasted Alaskan Halibut with Macadamia Nut Pesto

Halibut and pesto are BFFs in this quick and delicious recipe featuring macadamia nut pesto.

Prep Time10

Cook Time12

Total Time22

Servings: people

▢ 1 cup cherry tomatoes, cut in half cut in quarters if large
▢ 2 cloves garlic, thinly sliced
▢ 5 tablespoons extra-virgin olive oil divided
▢ 1 ½ pounds Alaskan halibut or other firm white fish, cut into four equal pieces
▢ ½ cup macadamia nut pesto or store bought pesto
▢ salt and freshly ground black pepper
▢ granulated garlic

Position a rack in the center of your oven and preheat it to 450 degrees.
Place the diced cherry tomatoes in a small heat-proof bowl. Add a pinch of salt and a couple of cranks of black pepper and toss to incorporate.
In a small, shallow pan, heat 3 tablespoons of olive oil over medium low heat, then add the garlic slices. Sauté until the garlic is fragrant, but not browned, 1-2 minutes, then turn off the heat and let sit for a few minutes. Pour the warm garlic and oil over the tomatoes and toss them together. Set aside.
Make sure the fish pieces are dry, and season them with salt, pepper, and granulated garlic.
Heat 2 tablespoons of olive oil in an oven-proof skillet over medium-high heat. Add the fish, flesh side down and evenly spaced. Cook until the fish browns and releases from the pan, about 4-5 minutes. Flip the fish over and quickly spread a tablespoon or so of pesto over each piece.
Transfer to the oven and roast for 5 minutes, then check the internal temperature. You are aiming to take the fish out somewhere between 125-130 degrees F. Cooking time will vary based on the thickness of your fish. I highly recommend a Thermapen-type thermometer when cooking thick pieces of fish.
Remove from the oven and allow to sit for 5 minutes before serving. Transfer the fish to plates and top with the tomato-garlic mixture.