Halibut Stuffed with Kale & Feta Pesto

Name: Halibut Stuffed with Kale & Feta Pesto
Yield: Serves 6
Ingredients: 1–2 tablespoons extra-virgin olive oil; ¼ cup (1¼ oz/40 g) crumbled feta cheese; 6 skinless halibut fillets, about 6 oz (185 g) each; Kosher salt and freshly ground pepper; 2 scallions, white and pale green parts, each cut crosswise into 4 equal pieces; 1 teaspoon grapeseed oil; 1 rib celery, coarsely chopped; 2 cups (4½ oz/140 g) coarsely chopped stemmed kale

Preparation info

Serves
6

Difficulty
Medium

Appears in

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.

Ingredients

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

Fish course
Pescatarian
Gluten-free

Method

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

Ingredients

Method

Photos