Grilled Fish with Red Pepper & Walnut Pesto

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Nutritional Info
  • Servings Per Recipe: 3
  • 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

View full nutritional breakdown of Grilled Fish with Red Pepper & Walnut Pesto calories by ingredient
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Number of Servings: 3


    Sea Bass, 3 fillets
    Olives, Black, Sliced - 1 tbsp
    Capers, 1 tbsp, drained
    Olive Oil, 1 tbsp
    Basil, 3 tbsp, shredded
    Dress 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.

TAGS:  Fish | Dinner | Fish Dinner |

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