We prefer the flavor of refrigerated pesto found in the produce section of the supermarket to the shelf-stable, jarred pesto. But either will work in this recipe.
Oxmoor House JANUARY 2005
1. Heat a large grill pan coated with cooking spray over medium heat.
2. Sprinkle fillets evenly with salt and pepper. Set aside.
3. Combine pesto and wine, stirring well.
4. Place fillets on grill pan, and grill 6 minutes on each side or until fish flakes easily when tested with a fork. Serve fish with pesto sauce.
carbo rating: 1
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