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Grilled Grouper with Basil-Lime Pistou

halibut with chimichurri

Ingredients

Pistou:

  • 1 cup fresh basil leaves
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese
  • 1/2 teaspoon grated lime rind
  • 2 tablespoons fresh lime juice
  • 1 1/2 tablespoons extravirgin olive oil
  • 1/8 teaspoon salt
  • 3 garlic cloves, chopped

Grouper:

  • 4 (6-ounce) grouper fillets (about 1/2 inch thick)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray

Instructions

1. To prepare pistou, combine first 7 ingredients in a food processor; pulse until finely chopped. Let stand 10 minutes.

2. Prepare grill.

3. To prepare grouper, sprinkle fish evenly with salt and pepper. Place fish on grill rack coated with cooking spray; grill 4 minutes on each side or until fish flakes easily when tested with a fork. Serve with pistou.

Nutritional Information:

  • Amount per serving
  • Calories: 226
  • Calories from fat: 33%
  • Fat: 8.2g
  • Saturated fat: 2g
  • Monounsaturated fat: 4.5g
  • Polyunsaturated fat: 1.2g
  • Protein: 34.1g
  • Carbohydrate: 2.2g
  • Fiber: 0.6g
  • Cholesterol: 64mg
  • Iron: 1.9mg
  • Sodium: 514mg
  • Calcium: 105mg

Cooking Light JULY 2008

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