Grilled white fish with zucchini and kale pesto

Fire up the grill—or just pretend that your kitchen is the new outdoors — and treat yourself to this yummy seared white fish meal, complete with crisp ribbons of zucchini. The finishing touch? A fresh, delicate kale pesto makes this keto dish burst with flavor!
Prep Time10 mins
Cook Time15 mins
Servings: 4 servings


Kale pesto

  • 3 oz. kale
  • 3 tbsp lemon juice or lime juice
  • 2 oz. walnuts
  • 1 garlic clove
  • ½ tsp salt
  • ¼ tsp ground black pepper
  • ¾ cup olive oil

Fish and zucchini

  • 2 zucchini
  • 1 tbsp lemon juice
  • ½ tsp salt
  • 2 tbsp olive oil
  • lbs white fish thawed at room temperature, if frozen
  • ¼ tsp ground black pepper


  • Start preparing the pesto by chopping the kale roughly. Place the kale, walnuts, lime and garlic in a blender or food processor, and purée until smooth. Season with salt and pepper. Add the oil towards the end and process a bit more. Set aside.
  • Rinse the zucchini and cut thinly with a sharp knife, slicer or mandolin. Put the slices in a bowl. Season with salt and pepper to taste, and dress with lemon juice and olive oil. Set aside.
  • Add salt to both sides of the fish and let sit for a few minutes. Wipe off excess liquid and brush with oil.
  • Grill or fry the fish for a few minutes on each side. Add pepper and serve together with the zucchini and pesto.

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