Grilled Fish with Red Pepper & Walnut Pesto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
Sea Bass, 3 filletsOlives, Black, Sliced - 1 tbspCapers, 1 tbsp, drained Olive Oil, 1 tbsp Basil, 3 tbsp, shreddedDress Italian Red Pepper and Walnut pesto, 180 g jar.
1. Pre-heat grill at hpttest setting.
2. Line pan with foil and brushwith the oil.
3. Empty contents of jar into a bowl. Lay the fillets (can be from frozen) flesh side down on the foil and brush them with some of the surplus oil from the pesto sauce and grill for 5 mins.
4. Meanwhile slice the olives and combine with the capers.
5. Turn fillets over, brush other side side with a little more oil from the pesto and grill for another 5 mins.
6. Pour pesto over the fish fillets, scatter olive and caper mix over that. Grill for another 2 - 3 mins, then serve with basil sprinkled over the top.
Number of Servings: 3
Recipe submitted by SparkPeople user CHEEKYCHOOK.
2. Line pan with foil and brushwith the oil.
3. Empty contents of jar into a bowl. Lay the fillets (can be from frozen) flesh side down on the foil and brush them with some of the surplus oil from the pesto sauce and grill for 5 mins.
4. Meanwhile slice the olives and combine with the capers.
5. Turn fillets over, brush other side side with a little more oil from the pesto and grill for another 5 mins.
6. Pour pesto over the fish fillets, scatter olive and caper mix over that. Grill for another 2 - 3 mins, then serve with basil sprinkled over the top.
Number of Servings: 3
Recipe submitted by SparkPeople user CHEEKYCHOOK.
Nutritional Info Amount Per Serving
- Calories: 372.7
- Total Fat: 27.3 g
- Cholesterol: 53.5 mg
- Sodium: 216.8 mg
- Total Carbs: 4.7 g
- Dietary Fiber: 1.8 g
- Protein: 26.0 g
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