Grilled Halibut with Pesto and Arugula
Mindy Butler
4 8-ounce halibut fillets
6 tablespoons extra-virgin olive oil, divided
1/2 cup Pesto
1 tablespoon fresh lemon juice
3 cups arugula leaves
Prepare barbecue (medium-high heat). Brush each halibut fillet with 1 tablespoon oil. Sprinkle with salt and pepper. Grill until just opaque in center, about 4 minutes per side. Spread each fillet with thin layer of pesto, dividing equally. Whisk lemon juice and remaining 2 tablespoons oil in medium bowl to blend. Add arugula; toss to coat. Divide arugula among 4 plates; top with grilled halibut. Makes 4 servings.
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