Grilled Grouper with Basil-Lime Pistou

recipe
Pistou (pees-TOO) is a southern French interpretation of pesto, the Italian herb and nut paste. Resting the chopped garlic allows heart-healthful compounds to develop. The instructions call for grilling, but you can also prepare the fish in a grill pan, cooking it about four minutes on each side.

Yield:

4 servings (serving size: 1 fillet and about 1 tablespoon pistou)

Recipe from

Nutritional Information

Calories 226
Caloriesfromfat 33 %
Fat 8.2 g
Satfat 2 g
Monofat 4.5 g
Polyfat 1.2 g
Protein 34.1 g
Carbohydrate 2.2 g
Fiber 0.6 g
Cholesterol 64 mg
Iron 1.9 mg
Sodium 514 mg
Calcium 105 mg

Ingredients

Pistou:
1 cup fresh basil leaves
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/2 teaspoon grated lime rind
2 tablespoons fresh lime juice
1 1/2 tablespoons extravirgin olive oil
1/8 teaspoon salt
3 garlic cloves, chopped
Grouper:
4 (6-ounce) grouper fillets (about 1/2 inch thick)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray

Preparation

1. To prepare pistou, combine first 7 ingredients in a food processor; pulse until finely chopped. Let stand 10 minutes.

2. Prepare grill.

3. To prepare grouper, sprinkle fish evenly with salt and pepper. Place fish on grill rack coated with cooking spray; grill 4 minutes on each side or until fish flakes easily when tested with a fork. Serve with pistou.

Wine note: Soellner Wogenrain Grüner Veltliner 2006 ($16) from Austria boasts herbal and green pea aromas that pair well with the fresh, green flavors of this dish. The wine's bright, mouthwatering acidity slices through the olive oil and brings out the lime zest. —Jeffery Lindenmuth

Note:

Jackie Mills, MS, RD,

July 2008
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