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Baked Fish with Thai Pesto
Baked Fish with Thai Pesto
Yield: Makes 4 to 6 servings
Ingredients:
1to 2 jalapeño peppers,* coarsely chopped
1lemon
4green onions, thinly sliced
2tablespoons chopped fresh ginger
3cloves garlic, minced
1-1/2cups lightly packed fresh basil leaves
1cup lightly packed fresh cilantro leaves
1/4cup lightly packed fresh mint leaves
1/4cup roasted peanuts (salted or unsalted)
2tablespoons sweetened shredded coconut
1/2teaspoon sugar
1/2cup peanut oil
2pounds boneless fish fillets (such as salmon, halibut, cod or orange roughy)
Lemon and cucumber slices
Preparation:
1.Place jalapeño peppers in blender or food processor.2.Grate peel of lemon. Juice lemon to measure 2 tablespoons. Add peel and juice to blender.3.Add green onions, ginger, garlic, basil, cilantro, mint, peanuts, coconut and sugar to blender; blend until finely chopped. With motor running, slowly pour in oil; blend until mixed.4.Preheat oven to 375°F. Rinse fish and pat dry with paper towels. Place fillets on lightly oiled baking sheet. Spread solid thin layer of pesto over each fillet.5.Bake 10 minutes or until fish begins to flake when tested with fork and is just opaque in center. Transfer fish to serving platter with wide spatula. Garnish with lemon and cucumber slices.
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