Baked Fish with Thai Pesto
Makes 4 to 6 servings
|1||to 2 jalapeño peppers,* coarsely chopped|
|4||green onions, thinly sliced|
|2||tablespoons chopped fresh ginger|
|3||cloves garlic, minced|
|1-1/2||cups lightly packed fresh basil leaves|
|1||cup lightly packed fresh cilantro leaves|
|1/4||cup lightly packed fresh mint leaves|
|1/4||cup roasted peanuts (salted or unsalted)|
|2||tablespoons sweetened shredded coconut|
|1/2||cup peanut oil|
|2||pounds boneless fish fillets (such as salmon, halibut, cod or orange roughy)|
|Lemon and cucumber slices|
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
- Place jalapeño peppers in blender or food processor.
- Grate peel of lemon. Juice lemon to measure 2 tablespoons. Add peel and juice to blender.
- Add green onions, ginger, garlic, basil, cilantro, mint, peanuts, coconut and sugar to blender; blend until finely chopped. With motor running, slowly pour in oil; blend until mixed.
- Preheat oven to 375°F. Rinse fish and pat dry with paper towels. Place fillets on lightly oiled baking sheet. Spread solid thin layer of pesto over each fillet.
- Bake 10 minutes or until fish begins to flake when tested with fork and is just opaque in center. Transfer fish to serving platter with wide spatula. Garnish with lemon and cucumber slices.
Check out more recipes for Thai