Pan-fried Halibut and Pesto Pasta
Get your pasta water ready. Pick your favorite pasta. I like linguine. Boil till al dente. Meantime, in a food processor, place 2 large bunches of basil or Arugula, 1 clove garlic, 1/2 cup toasted pine nuts, 1/2 cup grated parmesean cheese, a palm full of each salt and pepper. Turn on and slowly add olive oil until a slightly thick paste forms. Drain pasta and stir in pesto. You can add more olive oil, or butter if it's too thick. Set aside.
I prefer the halibut in filet form, as opposed to steaks with the skin, but either will work. Rinse and pat dry, and season both sides with salt and pepper. Get your skillet nice and hot, and add a coating of olive oil. Dredge halibut through some flour and pan fry till browned on both sides. Remove from heat and let rest. In same pan, turn the heat on simmer, add 1 large juicy lemon to deglaze pan. Add some butter and parsley, and stir till a light sauce is formed. Pour over halibut. Spoon pesto pasta on the side.
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