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.
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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