Here’s our newest video demonstrating a delicious and simple dish for you all to try at home.

Pan Seared Halibut with Lemon Pesto Risotto – Vancouver Personal Chef Drew Cooks! from Drew Munro on Vimeo.

Recipe: Seared Halibut with Lemon Pesto Risotto (Serves 4)

Ingredients:

- 4 halibut filets
- 1 cup arborio rice
- 5 cups chicken stock
- 1 small onion, diced
- 4 cloves of garlic, finely chopped
- 3 tbsp basil pesto
- 2 tbsp + 1 tsp butter unsalted
- 1 bunch chives
- olive oil
- vegetable oil
- salt and pepper
- juice and zest from 1 lemon
For garnish:(optional)

- Cherry tomatoes, and shallots, chopped

Heat the chicken stock in a sauce pan. In a large saute pan over med high heat, add in olive oil, onion and garlic and sauté until softened. Add in the rice, a bit more olive oil and stir to evenly coat the grains. Sauté for an additional 2 minutes and begin ladelling in hot stock small amounts at a time, stirring after each addition. Continue this process for about 15 minutes or until rice is just about cooking through.

Remove from heat, add in the 2 tbsp of butter, pesto, and lemon juice/zest. Stir to combine and set aside.

For the chive oil, place the chives in a food processor or blender with 1/3 cup vegetable oil. Blend for about 5 minutes until the oil has turned a bright green colour, then strain and set the oil aside.

Preheat oven to 350F.

In a hot saute pan, heat olive oil and add in 1 tsp of butter. Season halibut filets and saute 2 minutes per side, then transfer to the oven for an additional 4-5 minutes.

While halibut is cooking, saute the cherry tomatoes and shallots, season with salt and pepper.

To plate:

Watch the video!