Halibut with Cilantro Pesto

Thick halibut steaks baked in lemon butter and served with a bright cilantro pesto on the side. The method is deliberately minimal: six steaks in a baking dish, lemon-butter poured over, and into a hot oven until flaky.

Halibut is lean and mild, which makes it a perfect canvas for a punchy pesto. The cilantro version swaps out traditional basil for a more herbaceous, slightly citrusy flavor that leans Mexican in character. Spoon it on at the table so each person controls the amount.

One-inch thick steaks are specified for a reason. Thinner fillets overcook in the time it takes to develop any color, while thicker cuts risk being raw in the center. At one inch, you get a fish that flakes cleanly through the middle with moist, pearly flesh.

Kitchen Tips

• Don’t cover the baking dish. Leaving it uncovered lets the surface dry slightly, giving you better texture. Covered halibut steams and turns mushy.
• Check at 20 minutes. Halibut goes from perfectly cooked to chalky fast. The moment it flakes with a fork, pull it.
• Use butter instead of margarine for richer flavor in the lemon sauce. The difference is noticeable on such a simple dish.
• Make the pesto while the fish bakes. Twenty minutes is plenty of time to blitz cilantro, garlic, nuts, and oil in a food processor.

Variations

• Grilled version: Sear the steaks on a hot grill for 4-5 minutes per side instead of baking, then top with the cilantro pesto.
• Jalapeño cilantro pesto: Add a seeded jalapeño to the pesto for a spicy kick that pairs well with the mild halibut.