4 Servings 15 Minutes
1 cup Parsley (packed)
1/4 cup Fresh Dill (packed)
1/3 cup Slivered Almonds
2 tbsp Extra Virgin Olive Oil
1 Lemon (juiced)
1 Garlic (clove)
Sea Salt & Black Pepper
1 1/4 lbs Halibut Fillet
1 1/2 tsp Coconut Oil
8 cup Mixed Greens (or Arugula)
In a food processor, combine the parsley, dill, slivered almonds, olive oil, lemon juice and garlic. Season with sea salt and black pepper to taste and blend well until a thick paste forms. Transfer to a bowl and set aside.
Season halibut with sea salt and black pepper. Heat coconut oil in a cast iron skillet over medium-high heat. Cook ﬁsh for 3 to 4 minutes per side, or until golden. Fish should ﬂake with a fork when ﬁnished.
Divide mixed greens between plates. Set halibut on the greens and top with a large dollop of pesto. Enjoy!
Nutrition per serving
Nut Free - Use pumpkin seeds or sunﬂower seeds instead.
Save Time - Blend up the pesto in advance.
More Carbs - Serve it with rice, quinoa or roasted mini potatoes.