Grilled Fish With Cilantro Mint Pesto Recipes

GRILLED FISH FILLET WITH PESTO SAUCE

Steps:

• Heat the Philips Airfryer to 180C.
• Brush the fish fillets with the oil and season with pepper & salt. Place in the cooking basket of the Airfryer and slide the basket into the Philips Airfryer. Set the timer for 8 minutes.
• Pick the basil leaves and place them with the garlic, pine nuts, Parmesan cheese and olive oil in a food processor or pestle and mortar. Pulse or grind the mixture until it turns into a sauce. Add some salt to taste.
• Place the fish fillets on a serving plate and serve them drizzled with the pesto sauce.

CEDAR PLANK-GRILLED SALMON WITH CILANTRO PESTO

Steps:

• This recipe is for OUTSIDE gas or charcoal plank-grilling.
• For the Cedar Planks: I use UNTREATED 1 by 8 construction grade cedar cut to the length of the amount of salmon you wish to cook. (I cut mine in 10-inch lengths for 2 (8- ounce fillets)
• Soaking the planks: Pre-soak cedar planks for at least 1 hour, preferably longer or overnight. Weigh down planks with heavy cans or stones to completely submerge the wood in water.
• Lightly coat the salmon with olive oil and season with salt and pepper. Place salmon on cedar plank skin-side down.
• Turn on your gas grill to high heat. Place planks (loaded up with salmon) on the grill and close lid. Your grill will now turn into an oven/smoker. Cooking time required will vary depending on the size of the salmon. Be careful when you are lifting the grill lid because the burning plank will produce a lot of smoke. Try to keep the lid closed as much as possible as not to lower the temperature inside the grill. When salmon is cooked, remove fish from plank and plunge wood into a bucket of cold water. Serve the salmon immediately with the Cilantro Pesto.
• Place first 4 ingredients in blender or small food processor and completely puree. Add lime juice, jalapeno, and salt and pepper, to taste.

GRILLED FISH WITH CILANTRO MINT PESTO

Steps:

• (1) In food processor with steel blade, turn machine on and drop garlic and ginger through the feed tube and process until minced. Add the remaining ingredients (with the exception of oil) and continue processing until well blended. (2) Add oil in a slow steady stream until well blended. Add salt. (3) Place filets on grill or under broiler and cook on one side. Turn filets over and coat generously with pesto. Continue grilling or broiling until fish is done.

GRILLED VEGGIE SANDWICHES WITH CILANTRO PESTO

Steps:

• For pesto, place cilantro, parsley, Parmesan cheese and garlic in a small food processor; pulse until chopped. Add water and pine nuts; process until blended. While processing, slowly add oil., Grill peppers, covered, over medium heat until skins are blistered and blackened, turning occasionally, 10-15 minutes. Immediately place peppers in a large bowl; let stand, covered, 20 minutes. Peel off and discard charred skin. Cut peppers in half; remove stems and seeds., Lightly spritz both sides of eggplant slices with cooking spray; sprinkle with salt and pepper. Grill, covered, over medium heat until tender, 3-5 minutes on each side. Top with peppers; sprinkle with mozzarella cheese. Grill, covered, until cheese is melted, 2-3 minutes; remove from grill., Spread roll bottoms with pesto. Top with eggplant stacks and roll tops.

GRILLED FISH WITH TOMATO CILANTRO VINAIGRETTE

Steps:

• Either grill fish over medium-hot coals outdoors or broil it in the oven. Measure fish at thickest point and cook it 10 minutes to the inch.
• Whisk oil with vinegar and mustard. Stir in scallions, cilantro and tomatoes. Season with pepper.
• When fish is cooked, spoon some vinaigrette onto each of four dinner plates; arrange fish on top, and top with additional vinaigrette.

MINT - CILANTRO PESTO

Steps:

• Pour olive oil into bowl of food processor.
• Add garlic, jalapeno and onion, and process until pureed.
• Add mint and cilantro leaves, pulsing on and off until a grainy puree forms.
• Add toasted pine nuts and pulse again.
• Gradually add Parmesan cheese, and a few more drops of olive oil if needed to blend ingredients.

GRILLED MAHI MAHI WITH ROASTED PEPPER SAUCE AND CILANTRO PESTO

Steps:

• Preheat an outdoor grill for medium-high heat.
• Place the wine and shallot in a saucepan over medium-high heat. Bring the mixture to a boil, then reduce the heat to medium-low and reduce the liquid down by about half, about 4 minutes. Remove from heat and set aside.
• Place the Parmesan cheese, garlic, and walnuts into a food processor; process until finely chopped. Add the olive oil, cilantro, and 1/8 teaspoon black pepper; process until smooth. Remove the cilantro pesto from the food processor and set aside.
• Place the red peppers into the food processor, pour in the wine reduction, and process until smooth. Pour the entire mixture back into the saucepan and bring to a boil over medium-high heat. Reduce the heat to medium and simmer the sauce for 4 minutes. Meanwhile, season both sides of the mahi mahi fillets with salt and pepper.
• Cook the mahi mahi on the preheated grill until the fish is golden and flakes easily with a fork, about 4 minutes per side.
• Whisk the butter, 1/8 teaspoon black pepper, and 1/4 teaspoon salt into the red pepper sauce until smooth. Spoon the red pepper sauce onto the bottom of the serving plate, arrange the fish on the sauce, and top with the cilantro pesto to serve.

SHRIMP WITH CILANTRO-MINT PESTO

Steps:

• For the pesto: Combine all pesto ingredients in the work bowl of a food processor blender, and process until pureed. Use immediately, or cover and store in the refrigerator for up to two days.
• For the shrimp: Toss the shelled shrimp with the pesto in a shallow, nonreactive pan. Each shrimp should be well coated. Cover with plastic wrap and refrigerate for 1 to 2 hours.
• Prepare a charcoal grill or preheat a gas grill for direct grilling over high heat.
• Remove shrimp from pan and discard the marinade. Grill shrimp for 2 to 3 minutes per side.

HALIBUT WITH CILANTRO PESTO

Steps:

• Lightly spray the grill rack or broiler pan with cooking spray. Preheat the grill on medium high or preheat the broiler.
• In a small bowl, stir together the pesto ingredients. Brush half the pesto on one side of the fish. Place the fish with the pesto side up on the grill rack or in the broiler pan. Set the remaining pesto aside.
• Grill or broil about 6 inches from the heat for 4 minutes. Turn the fish over. Spread with the remaining pesto. Grill or broil for 4 to 6 minutes, or until the fish flakes easily when tested with a fork (for halibut) or is the desired doneness (for salmon). Watch carefully so the walnuts don't burn.
• Nutrition Information
• (Per serving)
• Calories: 182
• Total fat: 8.0g
• Saturated: 1.5g
• Trans: 0.0g
• Polyunsaturated: 3.0g
• Monounsaturated: 3.0g
• Cholesterol: 38mg
• Sodium: 105mg
• Carbohydrates: 1g
• Fiber: 0g
• Sugars: 0g
• Protein: 25g
• Calcium: 92mg
• Potassium: 548mg
• Dietary Exchanges
• 3 very lean meat
• 1 fat