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Halibut with Cilantro Pesto

Pesto with both Italian and Mexican touches turns simple grilled or broiled fish into a delicious entrée.

Recipe information

  • Yield

    Serves 4; 3 ounces fish per serving

Ingredients

Cooking spray

Pesto

1/2 cup loosely packed fresh cilantro, coarsely chopped
1 medium fresh jalapeño, seeds and ribs discarded, finely chopped (optional)
2 tablespoons finely chopped walnuts
2 tablespoons shredded or grated Parmesan cheese
1 teaspoon grated lime zest
1 tablespoon fresh lime juice
2 teaspoons olive oil
1 medium garlic clove, minced
4 halibut or salmon fillets (about 4 ounces each), rinsed and patted dry

Preparation

  1. Step 1

    Lightly spray the grill rack or broiler pan with cooking spray. Preheat the grill on medium high or preheat the broiler.

    Step 2

    In a small bowl, stir together the pesto ingredients. Brush half the pesto on one side of the fish. Place the fish with the pesto side up on the grill rack or in the broiler pan. Set the remaining pesto aside.

    Step 3

    Grill or broil about 6 inches from the heat for 4 minutes. Turn the fish over. Spread with the remaining pesto. Grill or broil for 4 to 6 minutes, or until the fish flakes easily when tested with a fork (for halibut) or is the desired doneness (for salmon). Watch carefully so the walnuts don’t burn.

  2. Nutrition Information

    Step 4

    (Per serving)

    Step 5

    Calories: 182

    Step 6

    Total fat: 8.0g

    Step 7

    Saturated: 1.5g

    Step 8

    Trans: 0.0g

    Step 9

    Polyunsaturated: 3.0g

    Step 10

    Monounsaturated: 3.0g

    Step 11

    Cholesterol: 38mg

    Step 12

    Sodium: 105mg

    Step 13

    Carbohydrates: 1g

    Step 14

    Fiber: 0g

    Step 15

    Sugars: 0g

    Step 16

    Protein: 25g

    Step 17

    Calcium: 92mg

    Step 18

    Potassium: 548mg

  3. Dietary Exchanges

    Step 19

    3 very lean meat

    Step 20

    1 fat

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