My husband and I love all things basil and so when I saw this recipe for an orange pesto sauce in a Cooking Light Magazine, I knew I had to give it a try.
Ingredients:
1 orange
2 cups basil leaves
2 garlic cloves, peeled
2 tbsp olive oil
1 1/2 pounds fish of your choice, I used salmon and mahi mahi
Directions:
1. Prepare grill to medium-high heat.
2. Squeeze orange to extract 1/4 cup juice
3. Combine orange juice, basil leaves, olive oil, and garlic cloves in a mini food processor, add 1/4 teaspoon salt. Process basil leaf mixture until finely chopped.
4. Sprinkle salt and pepper evenly over fish; grill fish for 10 minutes or until fish flakes easily when tested with a fork or until it reaches desired degree of doneness, turning occasionally.
5. Drizzle fish with sauce, or serve separately.
6. Serve with rice and/or veggies of your choice. Enjoy!
1 orange
2 cups basil leaves
2 garlic cloves, peeled
2 tbsp olive oil
1 1/2 pounds fish of your choice, I used salmon and mahi mahi
Directions:
1. Prepare grill to medium-high heat.
2. Squeeze orange to extract 1/4 cup juice
3. Combine orange juice, basil leaves, olive oil, and garlic cloves in a mini food processor, add 1/4 teaspoon salt. Process basil leaf mixture until finely chopped.
4. Sprinkle salt and pepper evenly over fish; grill fish for 10 minutes or until fish flakes easily when tested with a fork or until it reaches desired degree of doneness, turning occasionally.
5. Drizzle fish with sauce, or serve separately.
6. Serve with rice and/or veggies of your choice. Enjoy!
Adapted from Cooking Light Magazine, Swordfish Kebabs with Orange Pesto Sauce
No comments:
Post a Comment