Grilled Halibut with Lemon and Artichoke Pesto

H-E-B Chef Anna T. Ferrando

Serves:3- 4


  • 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



  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.

Copyright 2013 by All rights reserved. This material may not be published, broadcast, rewritten or redistributed.