Serves:3- 4

INGREDIENTS:

  • 1 pound fresh Halibut
  • 2 teaspoons Ottavio Private Reserve Olive Oil
  • 1 tablespoon Adam’s Reserve Southwest Ancho Rub
  • ½  jar Canyon Foods Artichoke and Lemon Pesto
  • 1/3 cup cherry tomatoes
  • 1 carrot, grated

 

DIRECTIONS:

  1. Heat grill to medium high.
  2. Season fish with oil and rub.
  3. Grill flesh side down for 2-3 minutes.
  4. Flip fish over and allow to finish on scale side down for 10-15 additional minutes or until the internal temperature is at least 140 degrees.
  5. When there is 5 minutes left of cook time, add tomatoes to the grill.
  6. Remove fish from grill and top with pesto, tomatoes, and grated carrots.