Fish and cauliflower in cilantro pesto

January 5, 2015  • 

fish

How about a simple, easy yet flavorful meal made in less than 30 minutes? The key is to prepare the cilantro pesto in advance. While it can be found in some markets in Beirut already frozen, those of us who live elsewhere can make it one day and freeze in small packets or an ice cube tray.

INGREDIENTS:

1/2 head cauliflower, broken in florets and steamed or boiled till tender and drained


1 pound fish fillets, seasoned (watch salt since the pesto has some already)

1/4 cup (or more) cilantro pesto

1 cup oil, (more as needed)

1/4 cup lemon juice

1. Heat the oil and pan-fry the cauliflower florets till golden-brown. Remove from the skillet. Pan-fry the fish on both sides till firm. Add the cilantro pesto and rub it on the fish. Remove the fish and place the florets in the skillet, smearing them with cilantro pesto for a few minutes, sprinkling lemon juice at the end. Serve.

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Comments

6 Comments  •  Comments Feed

  1. Rosa says:

    A scrumptious dish! Very tasty and so healthy.

    Cheers,

    Rosa

  2. Tring says:

    This sounds really good! How do you do the cilantro pesto? Is it different from the Italian version or do you “just”replace basil with the cilantro?

  3. Susan says:

    I love roasted or browned cruciferous veggies! What a great combo with the cilantro pesto and fish.

  4. Sylva T. says:

    I just made this dish, and it was fantastic! My husband loved it. Definitely exactly what I was craving. Thanks so much!

  5. Oui, Chef says:

    So simple, but absolutely perfect!

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