Fish Fillets with Cilantro Pesto (Printer-Friendly Version) | Eating Well
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20 minute dinner recipes

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Fish Fillets with Cilantro Pesto

http://www.eatingwell.com/recipes/fish_fillets_cilantro_pesto.html

From EatingWell: 

Pesto doesn’t have to be made with basil. Here we use plenty of fresh cilantro to make a brightly flavored pesto to serve over simple sautéed fish fillets.

4 servings | Active Time: 25 minutes | Total Time: 25 minutes

Ingredients

Cilantro Pesto

Fish

Preparation

  1. To prepare pesto: Toast almonds in a small, dry skillet over medium heat, stirring or shaking the pan almost constantly, until golden, 2 to 3 minutes. Remove from the pan and let cool slightly.
  2. Drop garlic into a food processor or blender with the motor running. Add the toasted almonds and process until ground. Add cilantro, salt and pepper; process until finely chopped. With the motor running, gradually add canola oil, yogurt and lime juice; process until the mixture forms a paste. Taste and adjust seasonings.
  3. To prepare fish: Combine flour, 1/2 teaspoon salt and 1/4 teaspoon pepper in a shallow dish; thoroughly dredge fillets (discard any leftover flour).
  4. Heat olive oil in a large nonstick skillet over medium-high heat. Add the fish, working in batches if necessary, and cook until lightly browned and just opaque in the center, 3 to 4 minutes per side. Serve each portion of fish with about 1 tablespoon pesto.

Nutrition

Per serving : 202 Calories; 12 g Fat; 2 g Sat; 7 g Mono; 43 mg Cholesterol; 9 g Carbohydrates; 14 g Protein; 1 g Fiber; 430 mg Sodium; 291 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1/2 starch, 3 lean meat, 1/2 fat

Tips & Notes