Halibut with Parsley Pesto and a Side of Pac Choi with Mirin and Soy


After a morning spent working in the garden, lunchtime snuck up on us. Surrounded by all our bounty, we made a quick, eclectic meal – pesto from our basil and a handful of asian-inspired pac choi, which is in full glory at the moment.

Pesto Halibut with Asian Style Pac Choi
Pesto Halibut with Asian Style Pac Choi

Freshly Harvested Pac Choi
Freshly Harvested Pac Choi

Pac Choi In a medium fry pan over medium heat, saute a clove of garlic in sesame oil.

Saute Pac Choi
Saute Pac Choi

Add several large handfuls of pac choi, a few splashes of rice wine vinegar, a splash of water, and cover. Turn the heat to a simmer and cook for a minute or two, until the stems  just start to soften.

Three Great Condiments
Three Great Condiments

Remove the lid and sprinkle with several splashes of mirin, several splashes of soy sauce, and cook down until most of the liquid is gone.

Pesto In a food processor, whirl a cup of parsley and a cup of basil, 1/2 cup toasted walnuts, 1/4 cup parmesan cheese, 1 garlic clove and 2 T olive oil. Add water until the mixture reaches pesto consistency.

Pesto, Deconstructed
Pesto, Deconstructed

Halibut Salt and pepper a halibut steak. Place skin side down on a medium hot grill for ten minutes-ish, until the fish starts to flake.

Serve!

Ingredients

  • Four generous handfuls of fresh pac choi
  • garlic clove
  • sesame oil
  • splash of mirin
  • splash of soy sauce
  • splash of rice wine vinegar
  • 1 cup fresh basil
  • 1 cup fresh parsley
  • 1 garlic clove
  • 1/4 cup parmesan cheese
  • 1/2 cup toasted walnuts
  • 2 T olive oil
  • 1 halibut fillet

Published by

Seattle Foodshed

Gardening, foraging, exploring and cooking. Time for a delicious adventure.

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