Halibut with Dried Tomato-Basil Pesto

Yield: 4 servings

Ingredients

• 1  cedar plank
• 4  (6-ounce) halibut fillets
• 1/2  teaspoon  salt
• 1/4  teaspoon  freshly ground pepper
• Dried Tomato-Basil Pesto

Preparation

Soak plank in water to cover 1 hour; drain.

Place fillets on plank; sprinkle evenly with salt and pepper. Coat each fillet with Dried Tomato-Basil Pesto. Place plank on grill rack.

Grill, covered with grill lid, over medium-high heat (350° to 400°) 15 minutes or until fish flakes with a fork.