Rating: 4 stars
7 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

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.

Recipe by Cooking Light July 2008


Recipe Summary

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


Ingredient Checklist


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

  • Prepare grill.

  • 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

Nutrition Facts

226 calories; calories from fat 33%; fat 8.2g; saturated fat 2g; mono fat 4.5g; poly fat 1.2g; protein 34.1g; carbohydrates 2.2g; fiber 0.6g; cholesterol 64mg; iron 1.9mg; sodium 514mg; calcium 105mg.