Gut - Hemp Pesto Crusted Halibut
1 pound halibut (or any local wild-caught fish), cut into 4 fillets
2 large handfuls of lettuce greens tossed in a lemon vinaigrette
1⁄2 cup hemp seeds
1 medium beet, finely diced (approx. 1 cup)
1 garlic clove, diced
2 lemons, sliced thin
1⁄2 cup basil leaves
1⁄4 cup olive oil, plus extra to dress the fish
1 or 2 teaspoons sea salt
Black pepper, freshly ground
To make the pesto, place the hemp seeds, beets, and garlic into a food processor and pulse until the beet is finely chopped. Add lemon, basil, and seasonings. Keep processing while drizzling in the olive oil. The pesto is best on the thicker side, so only add enough oil to puree the mixture.
Pour the pesto into a bowl and set aside. Preheat oven to 350°F. Coat the fish fillets with olive oil, sea salt, and black pepper and cover with thin slices of lemon. Place fillets in a baking dish. Bake for 10 to 25 minutes or until cooked through. Divide the lettuce greens onto 4 plates, top with the halibut, and place a scoop of pesto on each piece of fish. Serve warm.