I get really excited when I find a reasonable price for fresh, wild caught Alaskan halibut at my favorite market. It is truly my favorite fish to cook and eat. It has such a wonderful texture and buttery flavor and is easy to grill or sear on the stove top. No fishy smell or taste, and they turn out flaky and light. My Chili-Lime Halibut steaks are full of flavor easy to make.
Since the fall season is rapidly approaching, I have been planning my fall crops for the garden. In the greenhouse, I have started some greens, spinach and kale. I have also planted some seedlings of kale and spinach in the garden that I found at the local farmer’s market. This will insure that I have greens going well into November. I needed to do something with the last of the summer crop of kale, so I decided it was time to make a batch of Kale and Walnut Pesto. It is a quick and easy recipe, much like all the other pesto recipes you can find. It is simple to make a large batch and store or freeze some for the future.
This is such a great way to introduce kale into your diet. This recipe has become a big hit with friends and family! We have used it with halibut, salmon and even as a dip for fresh vegetables like carrots, celery and broccoli florets. It is versatile and a great way to balance the heat of the of the chili-lime marinade on the fish.
When you find a nice piece of fish that you love, place it on a plate and pat it dry with a paper towel. Season the fish with salt and follow the recipe for marinating the fish.
Chili Lime Halibut
To make the Kale and Walnut Pesto, you will need a food processor or blender. This recipe can make up to 2 cups. You can save the pesto in an airtight jar or container in the refrigerator for a few days or freeze it like you would any other pesto. It is also a really great on pasta!
Kale and Walnut Pesto