Kent & I came up with this fish recipe today and both agreed that it was the best fish we’ve ever had, including what we’ve eaten in restaurants. This is quite amazing, considering we only just recently began eating more fish (Kent never used to like it much), and whenever we tried it in the past, I always bombed miserably. (Read about my very first success with fish fried in tallow.) After making pesto Saturday, we were both still in the mood for more…wait until you take in the aroma, and when you taste it, you’ll be amazed at the perfect blend of flavors with the fish. It’s got ZERO carbs, too! (Something I only just realized, hours after eating it, that’s how good it was.)
FRIED FISH WITH FRESH LEMON GARLIC PESTO
***Note – Please excuse the lack of exact measurments with the lemon balm, parsley and basil. That’s the beautiful thing about pesto: the measurements don’t have to be exact!
- 6 pieces of your favorite fish (find safe, healthy seafood here)
- Small handful lemon balm (Or use a couple extra squeezes of lemon juice)
- Small handful of parsley (about a 1/2 cup of leaves)
- 2 large handfuls of basil (about 1 1/2 cups)
- 1/2 cup olive oil
- Juice from 1 lemon (Use extra if you don’t have lemon balm on hand)
- 3 cloves garlic
- 1/2 t. sea salt (if you double the batch, taste it before doubling the salt)
- pepper to taste
Put plenty of butter in a large skillet over medium heat, and while butter melts, give each piece of fish a sprinkling of sea salt and pepper and place in hot skillet. It just hit me – I wonder how this would be baked in a generously buttered pan…this way you wouldn’t have to stand over the stove and you could make more of it for a bigger crowd much more easily. (UPDATE: We tried this with shrimp and it was just as tasty!)
Once fish is done, place a spoonful of pesto on each piece of fish and serve. If you try it, let us know what you think! 🙂
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