You are here

Pesto Fillets With Tomato Relish

Healthycooking's picture
Ingredients
  Tomato 1 Large, diced
  Zucchini 1 , diced
  Minced fresh basil/1 tablespoon dried 3 Tablespoon
  Olive oil/Canola oil 1 Teaspoon
  Lemon juice 1 Tablespoon
  Pepper 1⁄8 Teaspoon
  Plain non fat yogurt 1⁄2 Cup (8 tbs)
  Egg white 1 Large
  Dijon mustard 1 Tablespoon
  Dry bread crumbs 1 Cup (16 tbs)
  Walnuts 1⁄4 Cup (4 tbs), toasted and finely chopped
  Grated parmesan cheese 1 Tablespoon
  Garlic powder 1⁄4 Teaspoon
  Fillets 24 Ounce (4 Fillets, 6 Ounce Each, Flounder, Sole, Red Snapper, Or Orange Roughy)
Directions

GETTING READY
1. In a small mixing bowl, toss the diced tomato and zucchini with 1 tablespoon of the basil, olive oil, lemon juice and pepper according to taste. Cover and set aside until serving time.
2. Preheat the broiler and place the rack 4 inches from the heat.
3. Place a large wire rack, on a baking sheet and grease the rack with oil.

MAKING
4. In a medium bowl, whisk together the yogurt with the egg white and mustard until well blended.
5. In a shallow dish or on a plate or sheet of wax paper, combine bread crumbs with the walnuts, Parmesan cheese, garlic powder, the remaining basil, and pepper.
6. To bread the fish fillets, dip them first in the yogurt mixture, turning to coat both sides, then lightly roll in the cornmeal mixture, pressing lightly so that the crumbs stick.
7. Arrange the crumbed fillets on the rack, keeping a 1 inch distance between each.
8. Broil the fish for about 4-5 minutes on each side until the flesh flakes easily when tested with a fork.

SERVING
9. Spoon about the tomato-zucchini mixture over each fish fillet and serve accompanied with wedges of lime or lemon if you like.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Broiled
Ingredient: 
Fish
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
4

Rate It

Your rating: None
3.82941
Average: 3.8 (17 votes)