Nene’s Halibut with Garden Pesto
Prep time: 30 min | Cook time: 60 min | Total time: 1 hr 30 min
Cynthia “Nene” Stoerzbach is a member of our community from Galesburg, Illinois. She grew up spending time on her grandparent’s farm outside of Mendota, IL, where she cooked and baked with her “granny” almost daily. These cooking sessions helped her develop an interest in cooking at an early age, one that she has passed down to her daughters and now her grandchildren. When her garden is full, Cynthia loves to create different meals using what is in season, pairing her harvest with ours. This fresh and healthy recipe showcases these seasonal ingredients, and she loves sharing it with her family and friends.
- 1 - 1½ lb halibut
- 1 spaghetti squash
- ⅓ c + 2 Tbsp extra virgin olive oil
- 3 tsp lemon juice
- 3 tsp finely chopped chives
- 3 tsp chopped thyme
- 3 tsp grated parmesan
- 1 garlic clove, minced
- 1 stick butter
- ¼ tsp garlic powder
- ¼ tsp onion powder
- Salt and pepper, to taste
Preheat oven to 400° F.
Pierce squash all over with knife and microwave for 6 minutes. Split long ways to open the squash and remove the seeds. Drizzle flesh with 1 tbsp olive oil.
Place squash flesh side down on a baking sheet lined with foil. Cover with foil and bake 1 hour or until the skin of the squash is easy to poke with a fork. Scrape out the spaghetti squash meat.
While the squash is roasting, combine ⅓ cup olive oil, lemon juice, chives, thyme, Parmesan, garlic, and salt & pepper (to taste) in a mason jar. Shake to combine.
Brown butter over medium high heat until it foams and smells nutty. Mix with squash strands.
Season halibut with salt, pepper, garlic powder, and onion powder on both sides.
Heat 1 tbsp olive oil over medium high heat in a skillet and sear halibut 2-3 minutes on each side. Reduce heat, cover, and cook an additional 3-4 minutes until the halibut flakes.
Place a portion of buttered squash on each plate and top with a piece of halibut. Spoon pesto over the halibut and squash.