Cilantro pesto adds marvelous color and flavor to mild-flavored whitefish. Using cilantro instead of more traditional basil in the pesto sauce induces a lively, pungent fragrance. From the American Diabetes Association. white fish, scrod, sole or flounder, lemon juice, clove garlic, cilantro, olive oil, salt, crushed red pepper flakes cvt

Ingredients

12	ounces whitefish fillets (15223) such as scrod, sole or flounder, cooked per recipe, net from 1 pound fresh
2	tbsp fresh lemon juice
2	clove garlic, minced
2	cups cilantro
1	tbsp olive oil
1/2	tsp salt
1/2	tsp crushed red pepper flakes

Directions

1. Preheat the oven to 400 degrees F. Prepare a shallow baking dish with nonstick pan spray.
   
   
2. Sprinkle the fish with lemon juice and place in the dish.
   
   
3. Mince the garlic in a food processor or blender. Add the cilantro; process until minced. Add the oil, salt, and pepper flakes; process until well mixed. (Alternatively, mince the garlic and cilantro by hand; stir in the oil, salt, pepper until well blended.
   
   
4. Spread the pesto evenly over the fish. Bake 10 minutes, or until the fish is opaque and flakes easily with a fork. Serve hot.
   
   

Categories

Fish, Main Dish, American, Bake, Gluten-Free, Sugar-Free

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Very low in sugar High in phosphorus High in selenium

Bad points High in cholesterol