What you need: (Serves 2)
2 4-oz filets of tilapia or other white fish
salt & pepper
3 T. store-bought pesto, or make your own. Making your own is so delicious, but you MUST have a food processor! This will make plenty extra.
2 cups of basil leaves, washed and packed as tightly into a measuring cup as you can fit them
3/4 C grated parmesan cheese
1/2 C good olive oil
1/2 C pine nuts (or substitute walnuts)
A splash of lemon juice
salt and pepper to taste
What to do (if you're making pesto)
- Put all ingredients into a food processor, one at a time starting with the basil, and blend until the nuts are ground up.
- Taste and add salt, just a little at a time, until it tastes right. You can also add more oil, cheese, or nuts until you like the proportions and consistency.
I keep some in a small jar in the fridge, and put the rest in an ice cube tray in the freezer. Then I have it all through the winter!
What to do, now that you made/bought pesto:
- Lightly brush fish filets with oil, lemon juice, and salt and pepper. Allow to marinate for up to 30 minutes.
- Preheat grill to medium-high.
- Grill, on a piece of lightly oiled aluminum foil, for about 4 minutes.
- Flip, spread with pesto, and grill for about another 4 minutes, until fish flakes easily
- That's it! Serve with fresh vegetables or a green salad.
A note on the foil: I tried one filet on the (oiled) grill to see how it was. I liked how it got a little crispy but it started to stick to the grill after it was flipped, so I eventually moved it onto the foil. Do as you wish; I was worried I'd lose too much of the fish if I left it directly on the grill!
Nutrition Info:1 fish filet and 1.5 T. pesto = 5 WW points+ (I only ended up using 1 T of pesto but am leaving this at 5 due to the olive oil brushed on the fish. But if 4 makes you feel better, go with that!