In a food processor, with the steel knife attachment, pulse pine nuts and salt until finely ground. Add the garlic and basil, while processing, slowly pour in the olive oil and then the Parmesan cheese. Process until a paste consistency. Season to taste with salt and pepper.

Season the halibut cheeks with salt and pepper. Heat a non-stick saute pan to high heat. Add a dash of olive oil and the butter. As soon as the butter begins to sizzle and brown, sear the halibut cheeks until golden. Put pan with browned halibut cheeks into a 450 degree F oven for about 7 minutes or until done. The pesto can be slightly heated and spooned on the center of a plate. Arrange three cheeks on top of the pesto and garnish with tiny wedges of lemon and a fresh parsley sprig.

Recipe Courtesy of Ocean Beauty Seafood and Randy Cade.