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.

Recipe by Oxmoor House January 2005

Gallery

Recipe Summary

Yield:
4 servings (serving size: 1 fillet and 1 1/2 tablespoons sauce)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large grill pan coated with cooking spray over medium heat.

    Advertisement
  • Sprinkle fillets evenly with salt and pepper. Set aside.

  • Combine pesto and wine, stirring well.

  • 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

Source

The Complete Step-by-Step Low Carb Cookbook

Nutrition Facts

280 calories; calories from fat 0%; fat 11.7g; saturated fat 2.5g; mono fat 0g; poly fat 0g; protein 38.9g; carbohydrates 1g; fiber 0.4g; cholesterol 100mg; iron 1.9mg; sodium 360mg; calcium 108mg.
Advertisement
Advertisement