Here's another healthy and super easy recipe!!
4 halibut steaks( 1 inch thick) - I buy frozen at Schnucks
1/4 cup pine nut plus extra for garnish
2 lemon; zested and juiced
1 orange; zested and juiced
1 cup fresh basil leaves
2 oz FRESH parmesan cheese - cut into chunks
2 whole garlic cloves
1 bag Sugar snap peas
1 small container cherry tomatoes
3 tablespoons olive oil - divided
1/4 teaspoon red pepper flakes
1 pound angel hair whole wheat pasta
Kosher Salt & Pepper
In a food processor, combine basil leaves, parmesan, 1 garlic clove, orange zest and juice, lemon zest and juice, and pine nuts. Mix all together. Then add 1 tablespoon oil. If mixture is too thick, add 1 teaspoon of oil at a time.
Bring your water for the pasta to a boil.
Preheat your grill to medium-high heat. I used my wonderful George Foreman grill!! I encourage you to get one because it is so easy and you can grill inside. Rub 1 tablespoon olive oil onto halibut. Season both sides with salt & pepper.
Put you ww pasta in the pot and cook according to the directions.
Place the halibut on the grill and cook (without moving it around) 3 minutes on each side.
While fish is cooking, heat 1 tablespoon olive oil and 1 whole garlic clove in a saute pan over medium heat. Let the garlic cook in the oil for about two minutes - just enough to flavor the oil. Remove garlic and add snap peas, cherry tomatoes, red pepper flakes, and season with salt and pepper. Saute for 6-8 minutes.
While fish is resting, drain the pasta. Put it back in the pan and add the juice and zest of 1 lemon. Add 1 tablespoon olive oil and mix.
Make a small bed of pasta on each plate. Place halibut on top and spoon citrus pesto on top of the fish and garnish with pine nuts. Serve snap peas and cherry tomatoes on the side.