Pan-Roasted Halibut With Kale Pesto And Cherry Tomatoes

• 2 garlic cloves
• 2 tablespoons toasted pine nuts or almonds
• 4 cups lightly packed torn kale (ribs removed)
• 1/2 cup plus 1 tablespoon extra virgin olive oil, divided
• 1/4 cup shredded Parmesan cheese
• 1 to 2 tablespoons fresh lemon juice
• 3/4 teaspoon salt, divided
• 3/4 teaspoon cracked black pepper, divided
• 4 (6-ounce) halibut fillets, at least 1 inch thick
• 1 pound small cherry tomatoes, halved

1. Preheat oven to 400u0b0. Place garlic and nuts in a food processor; process until finely chopped. Add 2 cups kale, 1/2 cup olive oil, cheese, and lemon juice. Pulse 3 or 4 times. Add remaining 2 cups kale and 1/2 teaspoon each salt and pepper; process until blended.
2. Heat remaining 1 tablespoon oil in a heavy ovenproof skillet over medium-high heat. Sear halibut 2 to 3 minutes or until golden brown. Remove from heat. Turn fillets over, and place tomatoes around fish in pan. Sprinkle with remaining 1/4 teaspoon each salt and pepper.
3. Bake 7 to 10 minutes or until fish is flaky and tomatoes are tender. Top fish with kale pesto.

garlic, nuts, torn kale, extra virgin olive oil, parmesan cheese, lemon juice, salt, cracked black pepper, cherry tomatoes

Taken from www.myrecipes.com/recipe/pan-roasted-halibut (may not work)