Cilantro Jalapeno Pesto Fish, an easy and healthy dinner

• Gluten free

• Seafood

  • 4 Tilapia

• Produce

  • 4 cups Cilantro, loosely packed
  • 2 cloves Garlic
  • 4 Jalapeno peppers
  • 2 Limes, Juice from

• Baking & Spices

  • 1/2 tsp Salt

• Oils & Vinegars

  • 1/2 cup Olive oil
  • 1 Spray oil

• Nuts & Seeds

  • 1/4 cup Almonds

• Dairy

  • 1/4 cup Parmesan cheese

Found on sweetpeasandsaffron.com

Description

Ingredients

• 4 jalapeño peppers (whole) *see note
• spray oil
• 4 cups cilantro, loosely packed
• 2 cloves garlic
• ½ teaspoon salt
• juice from 2 limes
• ½ cup olive oil
• ¼ cup slivered almonds
• ¼ cup parmesan cheese
• 4 tilapia fillets (or white fish of your choice)

Directions

• Pre-heat barbecue to medium-high. Spray jalapeño peppers with oil, and cook on the grill, turning every 2 minutes until charred and cooked through.
• Remove from heat and allow to cool slightly. (**leave the BBQ on for cooking the fish!)
• While jalapeño peppers are cooling, assemble all pesto ingredients in a 7-cup food processor fitted with a steel blade.
• Remove the stems and seeds from the cooled jalapeños, and do your best to peel off the skin. If it wouldnt peel, I didnt worry about it and moved on. **You may wish to wear protective gloves when handling the jalapeños.
• Place the peeled and de-seeded jalapeños into the food processor and blend for 30 seconds. Scrape down the sides of the processor with a spatula and blend for 30 more seconds.
• Spray a large piece of aluminum foil with spray oil. Arrange fish fillets on the aluminum, and spread generously with pesto.
• Cook the fish on the foil over medium heat on the barbecue. Cook for 3 minutes, then flip and cook for another 4 minutes, or until fish is cooked through and flakes with a fork.