| Ingredients: 1 Tablespoon(s) butter, unsalted 1 1/2 Pound(s) grouper, flounder, or tilapia fish fillet 1 juice of # lime(s) 1 Teaspoon(s) Sea salt 1 Pinch(s) freshly ground black pepper 1 Pinch(s) pine nuts 1 Pinch(s) cilantro |
Directions:
Set the rack in the middle of the oven and preheat to 400°F. Butter a baking dish big enough to hold the fish in a single layer. Place the fish filets in the baking dish. Squeeze the lime juice over the fish and sprinkle with just a bit of salt and pepper. When ready to bake, cover each fish filet with 3 to 4 tablespoons of the pesto. Bake the fish for 10 to 15 minutes depending on the thickness of the fish, until it's cooked and flakes easily with a fork. Serve immediately, garnished with pine nuts, cilantro, or basil, if desired. |
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Pepita Habanero Pesto (
Required ) :
3/10 Cup(s) pumpkin seeds 3/10 Cup(s) pine nuts 1 stemmed pepper, habanero 1 Cup(s) cilantro 3 Cup(s) basil leaves 2 small garlic clove 1 Cup(s) oil, olive 1/2 Cup(s) Parmigiano-Reggiano cheese 1/2 Teaspoon(s) Sea salt |
Directions: On a preheated small skillet, comal, or griddle, set over medium low heat, gently toast the pumpkin seeds and pine nuts for just 2 to 3 minutes, stirring often, until they start changing color, don't let them brown. Scrape into the jar of a blender or food processor, add the habanero, cilantro, basil, garlic, olive oil, cheese and salt. Puree until smooth. |