Grilled white fish with zucchini and kale pesto

Fire up the grill—or just pretend that your kitchen is the new outdoors—and treat yourself to this yummy seared white fish meal, complete with crisp ribbons of zucchini. The finishing touch? A fresh, delicate kale pesto makes this keto dish burst with flavor!
Fire up the grill—or just pretend that your kitchen is the new outdoors—and treat yourself to this yummy seared white fish meal, complete with crisp ribbons of zucchini. The finishing touch? A fresh, delicate kale pesto makes this keto dish burst with flavor!
USMetric
4 servingservings

Ingredients

Kale pesto
  • 3 oz. 75 g kale
  • 3 tablespoons 3 tablespoons lemon juice or lime juice
  • 2 oz. 50 g walnuts
  • 1 1 garlic clovegarlic cloves
  • ½ teaspoon ½ teaspoon salt
  • ¼ teaspoon ¼ teaspoon ground black pepper
  • ¾ cup 175 ml olive oil
Fish and zucchini
  • 2 2 zucchini
  • 1 tablespoon 1 tablespoon lemon juice
  • ½ teaspoon ½ teaspoon salt
  • 2 tablespoons 2 tablespoons olive oil
  • 1½ lbs 700 g white fish (thawed at room temperature, if frozen)
  • ¼ teaspoon ¼ teaspoon ground black pepper

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Start preparing the pesto by chopping the kale roughly. Place the kale, walnuts, lime and garlic in a blender or food processor, and purée until smooth. Season with salt and pepper. Add the oil towards the end and process a bit more. Set aside.
  2. Rinse the zucchini and cut thinly with a sharp knife, slicer or mandolin. Put the slices in a bowl. Season with salt and pepper to taste, and dress with lemon juice and olive oil. Set aside.
  3. Salt the fish on both sides and let sit for a few minutes. Wipe off excess liquid and brush with oil.
  4. Grill or fry for a few minutes on each side. Add pepper and serve together with the zucchini and pesto.

Tip!

The pesto is a wonderful accompaniment to many different dishes—red meats, chicken, and roasted vegetables come to mind, but it also complements eggs, fried halloumi and salads. Leftover pesto can be stored in the refrigerator for 3-4 days or in the freezer for up to one month.

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