HEB Roasted Halibut with Beet Green Pesto


Roasted Halibut with beet green pesto

Prep Time: 30 min.    Cook Time: 15 min.



  • 1 lb Halibut
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tbsp La Tourangelle Herb De Provence oil
  • 1 bunch of organic beets with green leaves, Beet greens trimmed, washed and chopped. *Beets not used
  • 1 cup(s) cilantro leaves, packed
  • 2 large cloves of garlic, crushed
  • 1 medium shallot, trimmed and peeled
  • 1 small lemon, juiced
  • 1 cup(s) manchego cheese, shredded
  • 1/2 cup(s) toasted almonds
  • 1/4 cup(s) extra virgin olive oil



  • Preheat oven to 375°F. Season the halibut with salt and pepper on both sides, drizzle with Herb de Provence oil.
  • Roast on a foil line sheet pan for 10-15min or until internal temp of the fish reaches 145°F.
  • While fish is roasting make the pesto by adding the beet green tops, cilantro, garlic, shallots, lemon juice, manchego cheese, almonds and olive oil to a food processor and pulse until smooth.
  • Once the fish is cooked allow it to rest and top with the beet greens pesto. Refrigerate the remainder of the pesto for up to 1 week.