Nene’s Halibut with Garden Pesto

Nene’s Halibut with Garden Pesto

Fresh & Healthy

Nene’s Halibut with Garden Pesto | Sitka Salmon Shares

Prep time: 15 min
Cook time: 1 hr
Total time: 1 hr 15 min
Serves: 4


  • 1-1½ pounds halibut
  • 1 spaghetti squash
  • ⅓ cup + 2 tablespoons extra virgin olive oil
  • 3 teaspoons lemon juice
  • 3 teaspoons finely chopped chives
  • 3 teaspoons chopped thyme
  • 3 teaspoons grated parmesan
  • 1 garlic clove, minced
  • 1 stick butter
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • Salt and pepper, to taste


Prepare Squash

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.

Roast Squash

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.

Make Pesto

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

Brown butter over medium high heat until it foams and smells nutty. Mix with squash strands.

Sear Halibut

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.

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*The information displayed is our analysis of the recipe based on its ingredients and preparation, and should not be considered a substitute for professional nutrition advice.

Nene’s Halibut with Garden Pesto Recipe | Sitka Salmon Shares
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