Halibut Stuffed with Kale & Feta Pesto


Preparation info

  • Serves


    • Difficulty


Appears in

The New Kosher

The New Kosher

By Kim Kushner

Published 2015

  • About

Instead of marinating the halibut fillets, which many recipes call for, I cut slits into the top of each fillet and stuff them with a pesto made from kale, scallions, celery, and feta. My family and friends regularly request this clever, superb-tasting dish.


  • 1 teaspoon grapeseed oil
  • 6 skinless halibut fillets, about 6 oz (


Preheat the oven to 450°F (230°C). Using the grapeseed oil, lightly grease a rectangular baking dish large enough to accommodate the fillets in a single layer.

Place the halibut fillets in the prepared baking dish and season lightly with salt and pepper. Use a sharp knife to sl