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.
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.
More Posts Like This:
- Red Quinoa Stuffed Peppers
- Mahi Mahi with Coconut Rice
- Mixed Greens, Cilantro and Purple Cabbage Salad
- Green Bean Casserole
- Gluten Free Menu Swap- May 19, 2008