Name: Halibut Stuffed With Kale and Feta Pesto
Yield: Serves 6
Ingredients: 1 teaspoon grapeseed oil; 6 skinless halibut fillets, about 6 oz (185 g) each; Kosher salt and freshly ground black pepper; 2 scallions, white and pale green parts, each cut crosswise into 4 equal pieces; 2 cups (4 1/2 oz / 140 g) coarsely chopped stemmed kale; 1 rib celery, coarsely chopped; 1/4 cup (1 1/4 oz / 40 g) crumbled feta cheese; 1–2 tablespoons extra-virgin olive oil

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Image courtesy of Weldon Owen

Instead of marinating the halibut fillets, which many recipes call for, I cut slits into the top of each fillet and stuff them with a pesto made from kale, scallions, celery, and feta. My family and friends regularly request this clever, superb-tasting dish.

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