- 4 8-ounce halibut fillets
- 6 tablespoons extra-virgin olive oil, divided
- 1/2 cup Classic Pesto
- 1 tablespoon fresh lemon juice
- 3 cups arugula leaves
- Prepare barbecue (medium-high heat). Brush each halibut fillet with 1 tablespoon oil. Sprinkle with salt and pepper. Grill until just opaque in center, about 4 minutes per side. Spread each fillet with thin layer of pesto, dividing equally.
- Whisk lemon juice and remaining 2 tablespoons oil in medium bowl to blend. Add arugula; toss to coat. Divide arugula among 4 plates; top with grilled halibut.