Recipes With Pesto Sauce And Fish
Genovese pesto isn’t the only pesto around: There are many regional variations, including an incredibly vibrant and light Sicilian version that stars citrus. This naturally vegan version doesn’t need cheese, because the citrus provides acidity and the capers and toasted nuts lend umami. Pistachios and almonds grow abundantly in Sicily, but walnuts or pine nuts would also work. You’ll find citrus pestos made with anchovies, garlic, dried oregano, fennel fronds, dried chile and, yes, cheese, so feel free to adapt this base recipe as you wish. Italians historically don’t mix seafood and cheese, but since this pesto eschews cheese, it’s as good with pasta as it is with simply seared or grilled fish.
656 calories; 52 grams fat; 9 grams saturated fat; 0 grams trans fat; 26 grams monounsaturated fat; 11 grams polyunsaturated fat; 10 grams carbohydrates; 5 grams dietary fiber; 1 gram sugars; 39 grams protein; 605 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Flounder With Basil Lime Pesto
Made the pesto with pistachios and lemon and orange zest from our trees. Fresh and delicious. I might add anchovy next time for even more umami. Pan frying is a very simple way to cook a skin-on fish filet with surprisingly tasty results. We also tried the pesto on penne and it was yummy.
Very nice recipe that is true to Sicilian tradition. No garlic overkill, for one thing, Some NYT recipes based on Sicilian call for 6 to 8 cloves. Matri santa!
Bravo! No garlic! More no-garlic recipes please. Sometimes ginger or fennel can be used in lieu but please know there are many of us allium-intolerant cooks & food lovers in your readership
Roasted Alaska Cod With Kale Pesto And Tomato Jam
As a garlic lover (who usually doubles the listed amount in every recipe), I was disconcerted to see none included here. Despite my temptation to add garlic and anchovy, I made the recipe as written. Wow, this pesto is delicious! Intensely flavorful, bright, and balanced. I dolloped some onto fresh rockfish and tossed the leftover pesto (it makes a lot extra) with linguine. It doesn’t need any additions.
I made with almond, lemon and about 1/3 mint and 2/3 basil. The fish was Mahi Mahi. It was good, but too heavy on the salt. I will use at most half of the salt next time.
This is a Great recipe! Made earlier in the summer with my abundant garden basil to do “ something different”. Loved it so much that I just made another batch to freeze for the winter before my basil gets zapped by frost.
Easy Baked Fish ⋆ 100 Days Of Real Food
Made this with roasted salmon, so not only was it super quick, but I now am have another recipe to use up bumper crops of basil! Used all basil, almonds, & lemon and could barely stop myself from eating it out of the bowl. Salt proportion was fine for me.
The sauce is delicious and could be served over anything and it'd be a hit. I grilled some cod outside and served it with this grilled halloumi and zucchini recipe to use up some of the extra sauce since it seemed so similar. Fabulous meal. https:///recipes/1024518-grilled-halloumi-and-zucchini-with-salsa-verde?smid=pin-share
Delicious with swordfish, even if we didn't have enough capers on hand, and also had to sub raw almonds (which I pan-toasted) for slivered. We had limes, and lots of fresh mint, so that's what I used. I think it'll come out better when I have access to a mini-chopper, the smoothie blender was a bit awkward. Still, it was a big success. Didn't use any salt.
Jamie Oliver Crumbed Pesto Fish Recipe
Used walnuts and didn’t put quite as much lemon in (I was a bit low on basil so it would have been overpowering). I used cod as my fish which was delicious, although not very pretty since I massacred it while trying to flip the fillet (I don’t cook fish very often). My roommate Jack came home right when I was plating and I immediately told him he couldn’t make fun of me because I’d never cooked cod before, to which he said “It looks like the cod cooked you!” Thanks Jack.
Question. I froze some of the pesto last time I made this. Do you think that would harm the quality of the flavor
Answering my own question. It freezes fine. I think it was best fresh, but it was good this evening, even with a high quality tilapia from Whole Foods. I served it with grilled zucchini spears I call them (strips) with olive oil, garlic powder and Kosher salt and pepper, and sweet potato coins with cinnamon, olive oil, garlic powder, Kosher salt, pepper.
Baked Pesto Sea Bass And Veggies
This recipe is very flavorful. It's almost June here in Cincinnati and I already have a lot of mint growing. I served this with roast salmon, squid ink linguini and peas, garnishing with mint leaves. Beautiful and delicious.
I halved the pesto recipe, substituted almonds and grapefruit zest and juice! Was delightful. Made just enough for two servings of salmon.
I’ve never made pesto without Parmesan and garlic before, but this was delicious and easy to make with things i already had on hand. I omitted the capers because I didn’t have any and instead just used kosher salt to taste. I went with almonds and roughly 3:1 basil to mint. Served with garlic roasted potatoes and roasted vegetables, this made for a simple dinner that came together in under an hour total with minimal cleanup.
Baked Fish With Pesto And Feta Crust
Good but too much salt. I was skeptical about the instruction to use one whole teaspoon of salt as it seemed like way too much for this small quantity of sauce and on top of the further direction to add a pinch more, it was almost, but not quite to the point of inedible. And I like salt!
This was delicious! Made with cilantro and basil and a bit less oil on char….but it would be delicious on steak or chicken or other fish….
I used parsley, mint and lemon to give it more of a Levantine/Arabic flavor profile. Served with couscous and a citrus endive salad. It was delicious.This was a great way to prepare fish. Easy, different and very pretty on the plate! My family thought I worked all day on this! PERFECT
Genovese Pesto Salmon Recipe
One of my first and still favorite cookbooks is the Fresh Food Fast cookbook by Cooking Light. It features page after page after page of healthy, easy recipes with small ingredient lists and hardly any prep time. I used to be embarrassed about liking it because it was seriously the easiest cookbook ever and I have a blog and I have to act fancy and stuff. But you know what? Spoiler alert: I’m actually not fancy, at all. There is no shame in making the cooking process realistic and simple so that you actually… um… do it.
About a week after we got to the Philippines, I found the sequel to that cookbook called Fresh Food Superfast in a little bookstore at the mall.
I was still in that phase where you have to either buy or take a picture of every familiar thing that you find anywhere. So two seconds later I had paid a million and a half dollars because apparently that’s the going rate for thick, full page picture cookbooks in the Philippines? and was walking out the door already dreaming of the great recipes that would come from this book. Bjork makes fun of me when I use it because I look like some sort of 5-ingredient recipe graduate level scholar. It’s a HUGE cookbook. Definitely worth the million and a half dollars.
Pesto Cream Sauce
I love it so much that it’s worth personally carrying all five pounds of it home across the ocean. Yep, I’m that girl.
It’s also worth making these recipes five days before moving when I have two measuring cups, a kitchen scissors, and a few paper plates left in my kitchen. ?!?! Or not. Sometimes I am not very good at being rational.
I just have one thing real quick. UK friends, can you tell me about this Waitrose? Is it a brand? A store? Both? I have now bought four Waitrose items from my local Filipino grocery store and I am over the moon in love with all four things: the apple chutney from the apple quinoa salad, ginger beer, gummy babies (definitely creepy and yet soooo ridiculously good), and this lovely pesto that I piled on my tilapia.
Minute Cod With Parsley Walnut Pesto
I had one reader comment that Waitrose was a little bit expensive in the UK, but for whatever reason it seems to be quite a bit cheaper than the American brands we get here in the Philippines. My pesto was about the equivalent of three dollars, and anytime you can spend less than ten dollars on an import item here you’re pretty much winning at life.
It’s embarrassingly easy. Except remember I’m not going to be embarrassed about easy things if it means I actually cook them more. Right Lindsay? Right. So I’ll just call it awesomely easy.
Priiiiitty! I didn’t even mean for this to be so gorgeous, like serve it to
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