Sautéed Halibut with Lemon-Pesto Butter recipe
Cooking Light, September 2009
Yes, we were without internet for a while. It was sad…and boring. This, on the other hand, was very interesting. I still have some of the pesto butter in the fridge. I think it would make an interesting topping for pasta. Not that pesto on it’s own isn’t good enough, but the butter would melt with the hot pasta and make it tasty.
Anyway, I used cod. I couldn’t find halibut at BJs. It was good. Different and good. I made a tomato salad to go with it, too. Just took some balsamic vinegar and added it to my Good Seasons dressing. It was a nice, refreshing dinner. Very simple and quick. I would have liked it to have a little more garlic flavor. I may add some extra garlic to the pesto next time.
Measuring cups and spoons
Large nonstick skillet
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