pinch of kosher salt. While it’s spinning, slowly pour in the good
olive oil and pulse until it forms a thick paste. Don’t overpulse:
you want it chunky. Stir in the Meyer lemon juice.
To plate, use a spatula and a spoon to remove the cooked fish
to a platter. Pat with paper towels and drizzle the best olive oil
you have over it. Top with a big mound of pesto and sprinkle with
the Meyer lemon zest and Maldon sea salt. Serve right away.
* Halibut can be very expensive, depending on where you live. If
you want to make this but don’t want to spend the money, try
another firm white fish such as haddock or cod.* Pistachios are also expensive, so make sure to monitor this
process. You’ll be angry if you burn them.* There are a few ways to know that the fish is done; touch is
probably the most effective. The second is visual: you can use a
knife to poke into one of the fillets and see if the flesh is still
translucent or pink.