Pesto your Fish and Have a Side of Green Beans

pestofish Pesto your Fish and Have a Side of Green Beans

I love fish recipes and most of them I keep rather simple. Fresh fish is wonderful cooked with just a little olive oil, lemon juice, and maybe a little sea salt. My husband loves fish, so I try to make it for dinner at least once a week. This week I jazzed it up a little with cilantro pesto. I added Sundried Tomatoes this time for a change and it made for a completely different flavor. There are several ways you can prepare fish with pesto. You can broil it, roast it, bake it, grill it, or pan-sear it! Roasting is an easy way to prepare fish and is a great way to prepare the fish without a lot of fat. Kalyn of Kalyn’s Kitchen just posted a delicious-looking Roasted Tilapia recipe that was prepared this way.

whb two year icon Pesto your Fish and Have a Side of Green Beans

I am also submitting this recipe to Weekend Herb blogging, hosted by The Well Seasoned Cook.

If you would like to learn more about Weekend Herb Blogging, visit Kalyn’s Kitchen.

Weekend Herb Blogging asks each cook to showcase a vegetable, herb, or flower. My vegetable this week is green beans! Green beans are low in calories and are packed with nutrition. This spring vegetable is an excellent source of vitamin K, vitamin C, manganese, vitamin A, dietary fiber, potassium, folate, and iron. Green beans also are a pretty good source of magnesium, protein, and omega-3 fatty acids.

Here is the gluten-free, casein-free pesto recipe I used on my fish.

SUNDRIED TOMATO CILANTRO PESTO

(based on my earlier Cilantro pesto recipe)

1/2 cup cilantro

1/2 cup sundried tomatoes

1/2 of a jalapeno

3 Tablespoons olive oil

1/4 cup sliced almonds

salt to taste

Directions: Throw all the ingredients in a mini prep processor minus salt. Process until desired consistency. Taste and add salt- I added about 1/4 tsp.

Note: You can add the pesto to your favorite fish fillet before you cook it or after, depending on preference. You can also cook the fish and add the pesto to the side to be eaten with the fish. Make it your own! Note: If you pan-sear the fish, smear pesto on only one side of the fish and cook that side last.

I paired my fish with green beans and mushrooms seasoned with lime zest, garlic, and shallots. It made for a great dinner!

GREEN BEANS AND MUSHROOMS WITH SHALLOTS AND LIME

Fresh Green Beans (I didn’t measure, but have enough for four people- maybe 1 lb.), cleaned and trimmed to 2 inch pieces

1 pint of whole mushrooms, cut in half

2 Tablespoons shallots, diced

1 clove garlic, minced

2 Tablespoons of oil (add more if needed)

zest of lime (to taste)

a little sea salt

Directions: Blanch green beans in boiling water for 2-3 minutes. Meanwhile, in a wok or large frying pan, heat oil over med-high heat and cook shallots until translucent. Add garlic and stir for about 45 seconds. If the garlic browns, start over. Add the mushrooms. Saute for 2-3 minutes. Stir in the green beans and cook until crisp tender. Grate some lime zest on the top. The lime flavor goes great with the fish.

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17 Responses to “Pesto your Fish and Have a Side of Green Beans”

  1. Hi Natalie,
    This looks delicious and versatile. I’ll have to add the fish recipe to my Passover recipes bookmarks! Did you use the sundried tomatoes that are packed in oil or the ones without oil? Good luck on SB!

  2. Pesto is always a favorite! Love the cilantro and jalapeno! Thanks, Natalie, for sharing these great recipes for WHB!

  3. I am thrilled you like the new site i sent you…Kaylyns kitchen. Great looking recipe. Makes this dieter very hungry!!

  4. Pesto and fish is favorite around here. Slather pesto on. Bake. Easy. Love it. I’m in the mood for sun-dried tomatoes lately. Yay.

  5. This sounds like a great twist on the traditional pesto. And the green beans… definitely something I will try!

  6. M- I use the ones packed in oil. I have lost ten lbs so far! Have a Happy Passover!

    Susan- Thank you for visiting!

    Jenifer- Thanks! I love Kalyn’s Kitchen. I get her recipes by email! Yay!

    Karina- Pesto is great for easy recipes. I love when the days are warmer and the recipes get easier… :)

    Deborah- Thanks! :)

  7. HI! I’m sorry this comment has nothing to do with your yummy looking fish and pesto dish (I’ll have to try that one!). I am writing about the GF Millet Oatmeal Bread recipe. I found the post but couldn’t figure out how to comment there… hence why I am here.

    So I made the bread yesterday. It is beautiful! Tastes good going in the mouth. Unfortunately, it has a really bad aftertaste (bitterness). I used Bob’s Red Mill Golden Flax Meal, cornstarch (as I had run out of arrowroot), egg replacer (my son is allergic to eggs), and coconut oil (soy allergy keeps us from using butter subs). I can’t figure it out! Everyone is going on and on about how delicious this bread is and I’ve gone and screwed it up! I was wondering if you had any ideas for me? Maybe I used the wrong kind of flax seed meal..?

    Thanks! I LOVE your site!

  8. Oh Natalie- that looks SO GOOD! I am definitely going to try this recipe. Thanks for posting it! I love that is looks flavorful, but not “heavy” KWIM?

    Karen
    http://glutenfreefoodreviews.com

  9. Jeanne- Is there an ingredient in the bread that you hadn’t tried before? I really love the taste of millet flour, but some people don’t like it. Try a whole grain flour you really love in place of it…although I think it is one of the best tasting! I have never tried the golden flax seed meal- have you used flax seed meal in other things? I don’t have any experience using coconut oil, so I can’t help. Make sure none of the ingredients had gone bad on the shelf- that can be a problem with some whole grain gluten free ingredients. We really love the bread, so I am so sorry it didn’t do well in your house. I wish I had more ideas..??

  10. Hey Natalie, I just wanted to share a Tilapea recipe I use with you that I think is pretty tasty.
    I use a packet of Hidden Valley Ranch dressing mix and melted butter mixed together and rub it on the tilapea and then dip in GF bread crumbs. Put some EVOO in the skillet and get hot and then fry your fish. It goes so well with a baked potato!
    Hope you can give it a try!
    Sara

  11. Natalie – No, I had never used the Flax Seed Meal (although I had used the flax seed), and especially not the golden flax meal. I am going to try again today using quinoa flour instead of the flax meal. By golly, I WILL get this bread to work out! :-) Thanks!

  12. Hi Natalie,
    You’ve inspired me, I’ve had leftover pesto from last years’ harvest in the freezer, and I didn’t know how to use it up. It’ll be lovely on fish, I’m sure.

    Cheryl

  13. [...] Basil pine nut pesto halibut (as inspired by Natalie’s “Pesto your fish” post!) with roasted [...]

  14. Ye gods woman, that looks awesome!

    -Sea
    (closet pescatarian hee hee)

  15. Oh wow, does that ever look like a delicious meal! I’m bookmarking this recipe right now. Just the kind of thing I love to cook!

  16. Mmm…that looks so yummy! Just one question. You mentioned that this has Iron, among other nutrients, which is great. I was wondering if you have any suggestions for increasing the amount of iron we ingest, with out any supplements. (I have thalassemia minor, which prevents me from taking them, as they make me sick, since my body just rejects them.) Thanks for your help.

  17. This looks amazing! Great recipe.

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