Halibut Stuffed With Kale and Feta Pesto
Ingredients
- 1 teaspoon grapeseed oil
- 6 skinless halibut fillets, about 6 oz (185 g) each
- Kosher salt and freshly ground black pepper
- 2 scallions, white and pale green parts, each cut crosswise into 4 equal pieces
- 2 cups (4 1/2 oz / 140 g) coarsely chopped stemmed kale
- 1 rib celery, coarsely chopped
- 1/4 cup (1 1/4 oz / 40 g) crumbled feta cheese
- 1–2 tablespoons extra-virgin olive oil
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