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Published on July 14, 2020

white fish with pesto

Recipe: Grilled White Fish with Zucchini Kale Pesto

Pesto is a great addition to add zip to foods. Is your chicken getting blah? Add some pesto. Fish needs some flare? Pesto and presto! You can make it and it’ll keep in the fridge for 3-4 days.

Grilled White Fish with Zucchini Kale Pesto

Ingredients

For the pesto

  • 3 ounces kale (spinach also works)
  • 3 tablespoons lemon or lime juice
  • 2 ounces walnuts (omit for nut-free option)
  • 1 garlic clove
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup olive oil

Note: Even if you omit the walnuts, it’s still a delicious sauce.

For the fish and zucchini

  • 2 zucchini, sliced thinly
  • 1 tablespoon lemon juice
  • 2 tablespoons olive oil
  • 1½ pounds fresh white fish (cod, tilapia or catfish are all fine to use)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Directions

  1. If grilling the fish, prepare a medium-hot grilling surface. Pan-cooking the fish is fine, too.
  2. For the pesto, roughly chop the kale or spinach. In a blender or food processor, combine it with garlic, walnuts (if using) and lime. Puree until smooth, and then season with salt and pepper.
  3. Add oil once the mixture begins to come together and continue to process. Once fully mixed, set aside.
  4. Rinse zucchini and cut thinly with a sharp knife or slicer. Put the slices in a bowl and season with salt and pepper to taste. Pour lemon juice and olive oil over the zucchini and set aside.
  5. Season fish with salt and pepper and then drizzle oil over both sides. Grill on medium/high or pan-fry on medium for a just a few minutes each side.
  6. Serve fish topped with zucchini and pesto
  7. Notes: If you prefer, you can bake the fish in a 400 degrees F oven for about 10-12 minutes. If the fillets are larger or smaller it will affect the cooking time. Do not overcook.
  8. While this recipe calls for raw zucchini, you can lightly sauté it if you prefer. You can also add or substitute veggies such as asparagus or broccoli or add some mushrooms or cherry tomatoes.

Source: Avera Medical Group Integrative Medicine Health Coaches

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