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!
Servings: 4 servings
Ingredients
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
- 1½ lbs white fish thawed at room temperature, if frozen
- ¼ tsp ground black pepper
Instructions
- 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.
