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Halibut with Pesto, Zucchini, and Carrots
Source: dLife

Packets of halibut topped with pesto, zucchini, and carrots.

Prep Time: 20 minutes
Cook Time: 15 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 528.3
Total Carbs 4.2 g
Dietary Fiber 1.3 g
Sugars 1.7 g
Total Fat 40.0 g
Saturated Fat 7.3 g
Unsaturated Fat 3.8 g
Potassium 680.2 mg
Protein 35.6 g
Sodium 479.4 mg
Dietary Exchanges
6 1/2 Fat , 1 Vegetables , 1/2 Meat , 1/2 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  cooking spray
1 1/2 lb  halibut fillets
0 1/4 cup  pesto sauce
1 1/2 cup  shredded carrots
1 cup  chopped zucchini
0 1/2 tsp  salt
0 1/2 tsp  black pepper
4 tsp  extra virgin olive oil
4 tsp  white wine
  1. Preheat oven to 450 degrees F.
  2. Cut 6 pieces (12 x 18 inch) of parchment into heart-shaped pieces.
  3. Coat each parchment paper with cooking spray, being sure to leave a 2 inch border around the edge.
  4. Lay each fillet in middle of parchment, being careful not to touch the ungreased border.
  5. Spoon 1 tablespoon pesto, 1/4 cup carrot, and 1/4 cup zucchini over each fillet.
  6. Sprinkle 1/8 teaspoon salt and 1/8 teaspoon pepper over each piece of fish.
  7. Drizzle 1 teaspoon oil and 1 teaspoon wine over each piece of fish.
  8. Fold parchment and secure edges with toothpick.
  9. Place packets on baking sheet. Bake 15 minutes.
  10. To serve, place packets on plates and let guests open them.

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