OK, so I have been feeling a little self conscious after last night’s dinner post. I don’t know that I’ve ever seen someone else blog about making a shitty meal, so I guess I’m a pioneer in that arena. I needed to make something delicious and pretty tonight in order to redeem my ego and my food cred.
The weather was calling for something fresh & light, it was 75° and gorgeous today. I went back to one of my old faves, Grilled Halibut with Pesto and Arugula from Epicurious. The problem was Oliver. He doesn’t eat fish, wouldn’t like arugula and I was pretty sure he wasn’t going to dig the pesto. I am not the mom who makes multiple dinners, we have a rule that he has to try something, even if he doesn’t like it and spits it out. I made a slight dinner modification and got him chicken breast tenders, but prepared both the halibut and chicken the same way. Olive oil, salt, pepper – baked at 400°. 12 min for the halibut, 15 for the chicken. I served with quinoa and steamed green beans. Healthy , delish and on the table in 30 minutes, a winning combo. Also makes a lovely summer dinner to serve for guests.
He tried a little bit of the pesto on his chicken, hated it and spit it out. He ate the rest of the dinner, good compromise. And the best part is I got to eat exactly what I wanted for dinner.
Grilled Halibut with Pesto and Arugula courtesy of Epicurious
- 4 8-ounce halibut fillets
- 6 tablespoons extra-virgin olive oil, divided
- 1/2 cup Classic Pesto (recipe to follow)
- 1 tablespoon fresh lemon juice
- 3 cups arugula leaves
- Prepare barbecue (medium-high heat). Brush each halibut fillet with 1 tablespoon oil. Sprinkle with salt and pepper. Grill until just opaque in center, about 4 minutes per side. Spread each fillet with thin layer of pesto, dividing equally. (NOTE – as I said, I prepared mine in the oven. I had 1lb halibut cut into 2 fillets, cooked at 400° for 12 minutes)
- Whisk lemon juice and remaining 2 tablespoons oil in medium bowl to blend. Add arugula; toss to coat. Divide arugula among 4 plates; top with grilled halibut
Making pesto literally could not be easier. And it tastes so good. If you haven’t made your own pesto, you will kick yourself for not doing it sooner. Mini Cuisinart, 7 ingredients, boom, done. If I was smart(er), I would have made like 6 times the recipe and stuck it in the freezer, it freezes beautifully. Another day…
Classic Pesto courtesy of Bon Appétit
- 4 cups fresh basil leaves (from about 3 large bunches)
- 1/2 cup olive oil
- 1/3 cup pine nuts
- 2 garlic cloves
- 1/4 cup freshly grated Parmesan cheese
- 1/4 cup freshly grated pecorino Sardo or Parmesan cheese
- 1 teaspoon coarse kosher salt
- Combine first 4 ingredients in blender or food processor. Blend until paste forms, stopping often to push down basil. Add both cheeses and salt; blend until smooth. Transfer to small bowl. (Can be made 1 day ahead. Top with 1/2 inch olive oil and chill.)
Makes 1 cup