24 oz. fresh halibut filets each cut into a "brownie" square
1tbs. olive oil or avocado oil
2tbs. butter or ghee
herby pesto
¼cupfresh basil leaves
¼cup fresh mint leaves
¼cupgrated parmesan cheesesub nutritional yeast for Whole30
¼cupraw walnuts
2clovesgarlicchopped
extra virgin olive oil about 4 tbs. to 1/4 cup
kosher salt and pepper
Instructions
Pat halibut filets dry with paper towel and season them with kosher salt and pepper.
Heat a non-stick pan over medium heat. When hot, melt butter and olive oil. Place filets skin-side up in the pan and cook for 4-5 minutes (4 minutes for my 4 oz. was perfect). Flip, placing skin-side down, and cook for 4-5 more minutes. Remove from pan and place onto plate.
In a food processor, combine all ingredients for pesto except for the olive oil. Pulse a few times to chop ingredients, then season with 1 tsp. of salt and pepper each. Put top back on.With blade running, start to slowly drizzle in olive oil through the top. Add until desired texture is achieved, adding roughly 1/4 cup more or less!
Serve halibut filets with a spoonful of pesto on top of each!