Seared Halibut Pasta with Pistachio Pesto and Roasted Tomatoes

1. For roasted tomatoes, preheat oven to 400 F. Line rimmed baking sheet with foil; arrange tomatoes on sheet in one layer. Drizzle tomatoes with olive oil and season generously with salt and pepper. Roast 15 to 20 minutes, or until softened and blistered.

2. Prepare pistachio pesto: Meanwhile, in food processor, combine pistachios, basil, cilantro, garlic, lemon zest, cheese and 1⁄4 cup olive oil. Process on medium speed, drizzling in more olive oil as needed to reach desired consistency. The pesto should be slightly thinner than a paste, but not runny. Season with kosher salt to taste.

3. Prepare pasta according to package directions, cooking to al dente stage. Drain lightly, reserving about 1⁄4 cup pasta cooking water. Return angel hair to pot with pasta water. Stir in pesto until coated; keep warm.

4. For seared halibut, in cast-iron skillet, heat avocado oil over medium-high heat. Pat halibut fillets dry and season with salt and pepper to taste. Sear fillets in hot oil until browned on the bottom, about 4 minutes. Gently turn with metal fish spatula and cook 60 to 90 seconds, or until medium-rare to medium in center, being careful not to overcook, or they will become dry. If fillets are thick, transfer skillet to a 350 F. oven to finish cooking.

5. To serve, divide the pesto-coated angel hair among 4 pasta bowls. Top each bowl of pasta with a halibut fillet. Distribute roasted tomatoes evenly among the 4 bowls. Serve immediately, sprinkled freshly grated Parmesan.

Photograph courtesy of Alaskan Seafood Marketing Institute