Grilled Halibut with Chia Pesto
2
servings
Main
Course
Print Recipe
Ingredients
Directions
Ingredients
1 tbsp
black or white chia seeds
Jump
3 tbsp
purified water
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½ c
walnuts
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¼ c
pine nuts or almonds
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2 lg
cloves garlic, peeled and smashed
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1
bunch fresh basil, leaves only (about 4 firmly packed cups)
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1 ¼ tsp
sea salt
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¼ tsp
freshly ground black pepper
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¾ c
extra-virgin olive oil
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2
(7-ounce) halibut fillets, about 1 inch thick
Jump
1 tbsp
extra-virgin olive oil
Jump

In The Chia Cookbook, the author Janie Hoffman shows you how to use the powerful superfood beyond overnight oats. 

If you’re looking to increase your intake of omega-3s, you can’t do better than to have a meal that combines chia with fish, especially halibut (Alaskan halibut in particular is one of your best seafood sources of omega-3s). The tasty pesto that tops off this dish is also delicious tossed with pasta.

Directions

  1. To make the pesto, in a small bowl, whisk together the chia seeds and water and let stand for about 20 minutes. (Makes 1⁄4 cup thick chia gel.)
  2. Place the walnuts, pine nuts, garlic, chia gel, basil, 1 teaspoon of the salt, and the pepper in a food processor or powerful blender. Pulse to coarsely chop. Keep processor on as you drizzle in the olive oil in a steady stream until incorporated. Taste and adjust seasonings. Reserve 1⁄4 cup of pesto and refrigerate the remainder in an airtight container for up to 3 days to toss with pasta for another meal. Or freeze for up to 3 months for later use.
  3. Prepare an indoor or outdoor grill. Brush the fish with the 1 tablespoon oil and place skin side up on grill. Close the lid and grill over medium-high heat for approximately 4 minutes. Carefully turn the fish over, skin side down, and cook until fish is just opaque, about 6 more minutes. Transfer the fish to a plate, sprinkle with the remaining 1⁄4 teaspoon of salt, cover loosely with aluminum foil, and let stand for about 5 minutes to finish the cooking process.
  4. Top halibut with a spoonful of the reserved pesto and serve.

Reprinted with permission from The Chia Cookbook copyright © 2015 Janie Hoffman. Published by Ten Speed Press, an imprint of Penguin Random House LLC.

The Chia Cookbook

Janie Hoffman

Book Cover
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