Like Italian pesto, French pistou (pee-TOO), is made of basil, garlic, and olive oil. Here we use pistou to season fish, but it is also delicious when tossed with potatoes and pasta, so make an extra batch or two to freeze or keep on hand to use later in the week.
- Yield: 4 Servings
- 1⁄3 cup minced fresh basil
- 1 tablespoon olive oil
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon freshly ground black pepper
- 2 garlic cloves, minced
- 4 (6-ounce) skinless halibut fillets (1 inch thick)
- Cooking spray
- 4 lemon wedges
- Combine first 5 ingredients in a small bowl; rub over both sides of fillets.
- Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add fillets; cook 2 to 3 minutes on each side or until fillets flake easily when tested with a fork. Serve with lemon wedges.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.