Grilled Pesto-Crusted Halibut and Lemony Zucchini Risotto

Everyone was busy doing their own thing on Sunday, so I was looking forward to dinner being a casual affair, until I remembered that I had some fresh halibut in the refrigerator that had to be cooked. I had picked it up at T & J's Seafood on Saturday afternoon, but hadn't grilled it because we had an impromptu dinner with my sister, who was in town to visit her baby grand-daughters. I can't say no to a chance to have a snuggle with the sweet little twins.
After taking inventory of my refrigerator and realizing that the football fans would be looking for something warm and filling when they returned from the Ti-Cats game, I put together a new game plan for dinner.  I think a came up with the perfect menu to please everyone - Grilled Pesto-Crusted Halibut and Lemony Zucchini Risotto. It was the perfect small meal for me, and Mark and Andy doubled up and finished the rest. It was a winning day all around. (The Ti-cats advanced to the Grey Cup!!)

Pesto crusted Halibut

Serves 4

1 tbsp olive oil

3 tbsp pesto

2 halibut filets, approx. 750 gr.

Preheat barbecue on HIGH for 5 minutes, then reduce to MEDIUM. Brush clean grids with vegetable oil, to prevent halibut from sticking.  Pat halibut dry, then rub with olive oil. Using your fingers, gently pat the pesto onto the halibut. Gently place on the grids and grill for 5 minutes, lid closed. Turn carefully, using a wide spatula and cook for 3 minutes, until the halibut is form, but still juicy. Do not overcook

Basil and Walnut Pesto

4 cups fresh basil leaves, tightly packed

1 cup extra virgin olive oil
4 tbsp walnuts, toasted

4 cloves garlic

1 tsp salt

3 tbsp butter, softened

1 cup grated Parmesan cheese

Black pepper, freshly ground

Place basil, olive oil, toasted walnuts, salt and garlic in the bowl of a food processor and pulse until evenly blended. Turn into a mixing bowl and add butter, Parmesan cheese and black pepper to taste.  Store in small sealed mason jars.  Refrigerate for up to one week, or store in the freezer.

Lemony Zucchini Risotto

 2 tbsp olive oil

1 zucchini, chopped (approx. 1 cup)

1 small yellow onion, chopped

1 clove garlic, minced

¼ cup white wine

¾ tsp herbes de provence

1 cup Arborio rice

4 cups chicken stock

¼ cup parmesan cheese

2 tsp lemon zest

2 tbsp fresh parsley, chopped

Freshly ground black pepper

Warm and full of wonderful flavours!

Heat the chicken stock in a saucepan over medium-heat and set on the back burner.

Meanwhile, heat oil in a heavy saucepan over MEDIUM, add onion, zucchini, garlic and herbes de provence and sauté for 5 minutes. Add in the rice and continue stirring for 1 minute. Pour in wine and simmer for 3 minutes, until liquid is absorbed.  Add the hot stock, a cup at a time, stirring between each addition. Allow the liquid to be absorbed by the rice before continuing with the addition of the next cup of stock.  Continue adding stock until rice is al dente and creamy. This process should take around 20 minutes.  Stir in the parmesan cheese. Top with chopped parsley, lemon zest and freshly ground black pepper.