Pesto with both Italian and Mexican touches turns simple grilled or broiled fish into a delicious entrée.

　　

Ingredients

Serves 4; 3 ounces fish per serving

　　Cooking spray

　　

Pesto

1/2 cup loosely packed fresh cilantro, coarsely chopped

　　1 medium fresh jalapeño, seeds and ribs discarded, finely chopped (optional)

　　2 tablespoons finely chopped walnuts

　　2 tablespoons shredded or grated Parmesan cheese

　　1 teaspoon grated lime zest

　　1 tablespoon fresh lime juice

　　2 teaspoons olive oil

　　1 medium garlic clove, minced

　　4 halibut or salmon fillets (about 4 ounces each), rinsed and patted dry

　　

Step 1

Lightly spray the grill rack or broiler pan with cooking spray. Preheat the grill on medium high or preheat the broiler.

　　

Step 2

In a small bowl, stir together the pesto ingredients. Brush half the pesto on one side of the fish. Place the fish with the pesto side up on the grill rack or in the broiler pan. Set the remaining pesto aside.

　　

Step 3

Grill or broil about 6 inches from the heat for 4 minutes. Turn the fish over. Spread with the remaining pesto. Grill or broil for 4 to 6 minutes, or until the fish flakes easily when tested with a fork (for halibut) or is the desired doneness (for salmon). Watch carefully so the walnuts don’t burn.

　　

Nutrition Information

Step 4

(Per serving)

　　

Step 5

Calories: 182

　　

Step 6

Total fat: 8.0g

　　

Step 7

Saturated: 1.5g

　　

Step 8

Trans: 0.0g

　　

Step 9

Polyunsaturated: 3.0g

　　

Step 10

Monounsaturated: 3.0g

　　

Step 11

Cholesterol: 38mg

　　

Step 12

Sodium: 105mg

　　

Step 13

Carbohydrates: 1g

　　

Step 14

Fiber: 0g

　　

Step 15

Sugars: 0g

　　

Step 16

Protein: 25g

　　

Step 17

Calcium: 92mg

　　

Step 18

Potassium: 548mg

　　

Dietary Exchanges

Step 19

3 very lean meat

　　

Step 20

1 fat

　　American Heart Association Low-Salt Cookbook, 4th Edition