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HALIBUT WITH CILANTRO PESTO

Pesto made with cilantro, lime, and jalape?o turns simple grilled or broiled fish into a delicious entree.


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Ingredients


    Cilantro Pesto
  • 1 fresh medium jalapeño (optional)
  • 1/2 cup loosely packed fresh cilantro, coarsely chopped
  • 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)

Serves:

4 people; 3 ounces fish per serving

Dietary Exchanges:

3 lean meat

    Nutrition Analysis (per serving)
  • 182 Calories
  • 8.0 g Total Fat
  • 1.5 g Saturated Fat
  • 0.0 g Trans Fat
  • 3.0 g Polyunsaturated Fat
  • 3.0 g Monounsaturated Fat
  • 38 mg Cholestrol
  • 105 mg Sodium
  • 1 g Carbohydrates
  • 0 g Fiber
  • 0 g Sugar
  • 25 g Protein
  • 92 mg Calcium
  • 548 mg Potassium

Cooking Instructions

Preheat the oven to 400°F.


In a large bowl, stir together the bell pepper, onion, beans, undrained tomatoes, and salsa.


Lightly spray a 9–inch square baking pan with vegetable oil spray. Spoon 1 cup bell pepper mixture into the pan. Arrange 4 tortillas in the pan, overlapping as necessary. Spoon half the remaining sauce over the tortillas. Top with 1/2 cup cheese. Repeat.


Lightly spray a sheet of aluminum foil with vegetable oil spray. Cover the pan with the foil, lightly sprayed side down, to prevent the cheese from sticking.


Bake for 30 minutes. Remove the foil. Bake for 5 minutes, or until hot and bubbly. Let stand for 5 minutes. Sprinkle with red pepper flakes and cilantro. Cut into 4 squares.