I’ve made many kinds of pesto before, always with whatever herb or green I’ve got on hand. Broccoli (after a quick parboil), parsley, basil, spinach, it doesn’t really matter to me. As long as it’s got a bit of parmesan, a hand full of walnuts or pine nuts, and a healthy glug or two of olive oil, it’s perfect.
I found a bag of mixed greens in the fridge, just on the verge of being too old. Into the food processor they went, along with some nicely toasted pine nuts. It made for the perfect topping for some Trader Joe’s Mahi Mahi. Served with a bit of broccoli and we had a very delicious and pretty healthy meal. I found the original recipe that I modified here.
- 1 T. paprika
- 1 t. ground cumin
- 1 t. brown sugar
- 1/2 t. cayenne powder
- 1/2 t. salt
- 1/2 t. black pepper
Mix these together in a small bowl to us as a rub for the fish.
- 1 red bell pepper
- 1 clove garlic, chopped
- 2 T. toasted pine nuts
- 1.5 C. saute greens
- 2 T. grated Parmesan
- 1/4 C. olive oil
- salt and pepper
- 2 pieced of Mahi Mahi and a bit of oil
1. Combine all the ingredients for the rub and set aside.
2. Roast the red pepper underneath the broiler (or on a gas burner) for a few minutes on each side until blackened all over. Wrap up in a plastic bag and let steam for 15 minutes. Then remove the skin, stem, and seeds. Chop haphazardly into 1-inch pieces and then toss in a food processor along with the garlic, pine nuts, and greens. Process until smooth. Then, with the motor running, drizzle in the olive oil. When all of it is incorporated, turn the processor off and stir in the Parmesan. Season with salt and pepper
3. Preheat the grill pan. Rub each fillet 1/2 teaspoon of the olive oil. Sprinkle a tablespoon of the rub onto each side of the fillet. Grill fish for about 2-3 minutes per side. Serve with the pesto.
Notes: A nice change for us as we normally have fish with some sort of soy sauce base. Pesto is perfect for using up summertime greens too.
Servings: 2 main entrees