Ingredients
1
pound tuna, halibut or other firm fish fillets, about 3/4 inch thick
1
teaspoon olive or vegetable oil
2
medium green onions, sliced (2 tablespoons)
1/2
cup basil pesto
2
tablespoons lemon juice
Preparation
If fish fillets are large, cut into 4 serving pieces.
Heat oil in 10-inch nonstick skillet over medium heat. Cook onions in oil 2 to 3 minutes, stirring occasionally, until crisp-tender.
Stir in pesto and lemon juice. Top with fish. Heat to boiling; reduce heat to low. Cover and cook 5 to 10 minutes or until tuna is slightly pink in center.
