Whitefish With Cilantro Pesto Food

GRILLED FISH FILLET WITH PESTO SAUCE

Steps:

• Heat the Philips Airfryer to 180C.
• Brush the fish fillets with the oil and season with pepper & salt. Place in the cooking basket of the Airfryer and slide the basket into the Philips Airfryer. Set the timer for 8 minutes.
• Pick the basil leaves and place them with the garlic, pine nuts, Parmesan cheese and olive oil in a food processor or pestle and mortar. Pulse or grind the mixture until it turns into a sauce. Add some salt to taste.
• Place the fish fillets on a serving plate and serve them drizzled with the pesto sauce.

WHITEFISH WITH CILANTRO PESTO

Steps:

• Preheat the oven to 400 degrees F.
• Prepare a shallow baking dish with non-stick pan spray.
• Sprinkle the fish with lemon juice and place in the dish.
• Mince the garlic in a food processor or blender.
• Add the cilantro; process until minced.
• Add the oil, salt, and pepper flakes; process until well mixed.
• (Alternatively, mince the garlic and cilantro by hand; stir in the oil, salt, and pepper until well blended.) Spread the pesto evenly over the fish.
• Bake 10 minutes, or until the fish is opaque and flakes easily with a fork.
• Serve hot.

GRILLED CAULIFLOWER WITH CILANTRO PESTO

Steps:

• Preheat an outdoor grill to medium-high.
• Add the cauliflower, olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper to a large mixing bowl. Toss to coat the cauliflower. Transfer to a grill basket and grill, tossing occasionally, until the cauliflower is charred in places and softened, about 10 minutes. (This can alternatively be done on an indoor grill pan.)
• Transfer the grilled cauliflower to the serving bowl with the Cilantro Pesto and toss to coat.
• Garnish with Cotija cheese and cilantro. Serve immediately or at room temperature.
• Add the olive oil, lime zest, lime juice, pepper flakes and garlic to a food processor fitted with the blade attachment. Pulse together until the garlic is finely chopped. Next, add the cilantro and blend until smooth. Add the cashews and Cotija cheese and pulse until the mixture becomes a thick paste and is evenly combined. Transfer the mixture to a serving bowl and set aside until the cauliflower is grilled.

HALIBUT WITH CILANTRO PESTO

Steps:

• Lightly spray the grill rack or broiler pan with cooking spray. Preheat the grill on medium high or preheat the broiler.
• 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.
• 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.
• Nutrition Information
• (Per serving)
• Calories: 182
• Total fat: 8.0g
• Saturated: 1.5g
• Trans: 0.0g
• Polyunsaturated: 3.0g
• Monounsaturated: 3.0g
• Cholesterol: 38mg
• Sodium: 105mg
• Carbohydrates: 1g
• Fiber: 0g
• Sugars: 0g
• Protein: 25g
• Calcium: 92mg
• Potassium: 548mg
• Dietary Exchanges
• 3 very lean meat
• 1 fat

CHIPOTLE CILANTRO PESTO

Steps:

• In a food processor, combine the spinach, cilantro, parsley, pumpkin seeds, cheese, oregano, garlic and chile. Pulse to blend.
• With the motor running, add the oil and lime juice and process for 15 to 20 minutes until well blended.
• Scrape into a container, cover, and refrigerate until ready to use.
• The pesto keeps for 3 to 4 days in the refrigerator.
• Makes 2 cups.
• IDEA: Substitute chicken broth for oil and use the same day. Shake well before using.
• NOTES : Adjust the "fire" of the adobo (hotter than the chile) to your taste and experience. For more flavor, add tarragon, rosemary, sun-dried tomatoes, roasted red bell peppers, roasted eggplant, whatever! Use as a condiment. Dab and swirl into thick soups. Toss onto hot pasta, especially good on polenta-pasta-twists. Add to salsa. The cilantro pesto could be made, I think, with less or no oil - sub broth.