Saturday, February 26, 2011

Mahi Mahi with Parsley Lemon Pesto

G2 was on a business trip this week, so that meant a little fish for me and G3. I really am supportive of a vegetarian lifestyle but, outside of thawing the fish, this entire dinner took about 25 minutes. Even with a two year old under foot. That does make for a nice simple meal once in a blue moon. I might give this a try with tofu. If the tofu were baked long enough, I think it might turn out well. The pesto would also be great tossed with some whole wheat penne and grape tomatoes.

For the pesto:
1 cup fresh parsley
1 clove garlic
juice of 1/2 lemon
salt and pepper
olive oil
about 1/4 cup walnuts

Blend this all up in a food processor (I used my mini-processor attachment for my stick blender).

For the fish (2-6 oz fillets):
Thaw in the refrigerator over night or under cold running water
Season both sides with salt and pepper
Heat about 1 Tbsp olive oil in a skillet
Cook fish on each side for 5-6 minutes or until opaque.

Remove and top with the pesto.

We also had some feta cheese speckled green beans and calamata olive whole wheat couscous. It really all went together wonderfully. I cut up the left-over green beans and mixed those with the remaining couscous and pesto for fantastic lunch for the next couple of days. Graham had a little trouble keeping the couscous on his fork, but outside of that, seemed to love this meal.

*This satisfied a protein, grain and veggie requirement.