Spinach Pesto Halibut

Spinach Pesto Halibut
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Diabetes Cookbook. Recipe Credit: . Photo Credit: Adobe Stock.

This delicious spinach pesto could also be used for a spread on turkey or chicken sandwiches or wraps. If you don’t like halibut you can substitute cod or tilapia.

  • Prep time
    15 min
  • Cook time
    10 min
  • Servings
    4 Servings
  • Serving size
    1 halibut fillet
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1 halibut fillet
  • Amount per serving Calories 260

  • Total Fat 17g
    • Saturated Fat 2.4g
    • Trans Fat 0g
  • Cholesterol 40mg
  • Sodium 130mg
  • Total Carbohydrate 2g
    • Dietary Fiber 1g
    • Total Sugars 0g
    • Added Sugars 0g
  • Protein 26g
  • Potassium 740mg
  • Phosphorus 310mg

Choices/Exchanges: 4 Lean protein, 2 Fat



  • nonstick cooking spray
  • halibut or other firm white fish
    4 (4-oz) fillets
  • baby spinach leaves (divided use)
    5 cup
  • pine nuts (toasted)
    2 tbsp
  • lemon juice
    1 tbsp
  • light mayonnaise
    1 tsp
  • olive oil
    3 tbsp
  • Parmesan (freshly grated)
    2 tbsp
  • black pepper
    1/8 tsp


  1. Spray grill with cooking spray. Preheat grill and cook halibut over medium high heat for 4 or 5 minutes on each side.

  2. Place 1 cup of spinach, pine nuts, lemon juice and mayonnaise in a food processor and lightly pulse. While processing, slowly add olive oil until the mixture is creamy.

  3. Pour the pesto mixture in a bowl and add Parmesan cheese and pepper.

  4. Put 1 cup of spinach on each of 4 plates; top with a grilled halibut fillet.

  5. Spread pesto mixture evenly over grilled halibut filets.