Pesto Halibut with Grilled Citrus Zucchini-Squash Salad

Have I mentioned how much I truly, truly love pesto? It's just so good. And when I say I love pesto I mean that you have to prepare it yourself. While you can buy pesto at a store it will never be as good as that which you make yourself. It can vary widely in terms of texture and salt content. It's also just better fresh. So make it yourself and it will not only taste better but also will most likely be far healthier than any (oily) ones you would get at a supermarket...even Whole Foods.

I also recommend going ahead and making extra. While this recipe features the pesto for a coating on the Halibut, I used the leftovers for a delicious pesto pasta to be featured next week.

Then, what do I even say about the zucchini and squash? I wasn't sure to what to expect but this turned out light and summery and absolutely wonderful. As a good test, my non-vegetable loving boyfriend not only went back for seconds but for THIRDS. Let's just say that doesn't happen very often. In other words, make this now.

Time: 1.5 hrs
Difficulty: medium-easy

Pesto Halibut
Time: 20 minutes

Ingredients:
2 tbsp pine nuts
2 garlic cloves (peeled)
4 cups basil leaves
1/2 cup parmesan cheese (grated)
3 tbsp olive oil
1/8 tsp salt
1 lb halibut
2 tbsp white wine vinegar

First, keep in mind you'll make far more pesto than you need. Cut this in 1/2 or even 1/3 if you don't think you'll use it but it'll keep a week or two so I recommend making it and then using it with veggies, pastas, or sandwiches throughout the week.

To make the pesto put the pine nuts and garlic into a food processor and process until minced. Add the basil, parmesan, olive oil, and salt. Process for a short while, stopping to scrape off the sides once or twice. It should be well mixed when done.

Now, get your broiler preheating. Cut the halibut into 1 square inch pieces. Grease a glass baking dish with cooking spray. Put the fish in the glass dish and drizzle with pesto and white wine vinegar. Toss to coat. Add as much or as little pesto as looks good to you. Let the fish and marinate for 5-10 minutes. Then, broil the fish for 10 minutes, stirring and flipping the pieces halfway through.

Grilled Citrus Zucchini-Squash Salad
Time: 1.5 hrs
Get excited - this is truly delicious and also quite simple to make! This would also pair very well if you are grilling on a nice summer afternoon or evening.

Ingredients:
2 tbsp grated orange rind
3/4 cup fresh orange juice
1/2 cup fresh lime juice
3 tbsp honey
2 tsp olive oil
1/8 tsp red pepper flakes
1 large red onion
3 zucchini
3 yellow summer squash
3 tbsp fresh basil, cut in thin strips

(this recipe is based upon a similar one from Cooking Light)

Mix the orange rind, orange juice, lime juice, honey, olive oil, and red pepper flakes in a large ziploc or plastic bag.

Cut the onion into large wedges (4-8 depending on size) and cut the zucchini and squash in half lengthwise. Add the vegetables to the ziploc bag and toss to coat. Marinate in the fridge for one hour, flipping the bag halfway through.

Get your real outdoor grill or Foreman grill (like me) ready and heating. Pick the vegetable out of the bag, retaining the marinade. Place them on the grill and grill for 8 minutes or until tender. Halfway through flip them and add a little bit of sauce and baste.

When cooked and tender place the vegetables on a large plate. Drizzle the remaining marinade over the vegetables and sprinkle the sliced basil over the top.