Pan-Seared Halibut with Green Garlic Pesto

Steps

• 1

  When ready to cook, set Traeger temperature to 500°F and preheat, lid closed for 15 minutes.

  500 ˚F / 260 ˚C

• 2

  While grill heats, place a cast iron pan inside grill to preheat on the bottom level.

• 3

  For the Green Garlic Pesto: Add green garlic, Parmesan cheese and pine nuts to a food processor and pulse until it forms a coarse paste. Turn the processor on and slowly drizzle in 2/3 cup of olive oil until the paste turns smooth but not runny. Add more oil, if necessary. Season to taste with salt and pepper. Set aside.

  Ingredients

  • 1 Cup chopped young green garlic

  • 2/3 Cup grated Parmesan cheese

  • 1/3 Cup lightly toasted pine nuts

  • 2/3 Cup extra-virgin olive oil

  • To Taste sea salt and freshly ground black pepper

• 4

  Once the grill has reached 500°F, season fillets with salt and pepper on both sides. Open the grill and pour about 4 tablespoons of high-heat oil into the cast iron pan (there should be enough oil to evenly cover the bottom of the pan).

  500 ˚F / 260 ˚C

  Ingredients

  • 4 Tablespoon high-heat oil, such as canola

  • 4  (4-5 oz) halibut fillets

  • To Taste sea salt and freshly ground black pepper

• 5

  Wait until oil starts to shimmer and smoke slightly, then place fillets (being careful not to overcrowd the pan) in the oil, being certain to place the top of the fish down first. Immediately close the lid.

  500 ˚F / 260 ˚C

• 6

  Cook fillets for 4 minutes on the first side, a nicely browned and slightly crisp layer should form, then open the grill and gently turn the fish over. Close the lid immediately.

  500 ˚F / 260 ˚C

• 7

  Cook for 1 to 2 more minutes, fish should be opaque on the side and cooked all the way through.

  500 ˚F / 260 ˚C

• 8

  Remove the cast iron pan from the grill and transfer the fish to a board to rest.

• 9

  To serve, place the fish on a platter or plate with the crispy side up, top with a dollop of Green Garlic Pesto and serve with more pesto on the side. Enjoy!