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Ingredients
for
4
Grilled Catfish with Vegetables and Dill Pesto
30 min., ready in 42 min.
Time:
Ingredientsfor
- to garnish
- Dill
- Ingredients
- 4 Catfish approximately 120 to 150 grams (4 to 5 ounces) each
- 4 Tbsps lemon juice
- salt
- peppers (from the mill)
- 2 Zucchini
- 4 Tomatoes
- 2 lemons
- For the Pesto
- 1 bunch Dill approximately 20 grams (3/4 ounce)
- 2 garlic cloves (peeled)
- 2 Tbsps Pine nuts (toasted)
- 2 Tbsps Parmesan
- 6 Tbsps olive oil
Preparation
1.
For the fish and vegetables: Rinse the fish fillets, pat dry, sprinkle with 3 tablespoons of lemon juice and season with salt and pepper. Rinse the zucchini and cut diagonally into slices. Rinse the tomatoes and lemons and half each crosswise.
For the dill pesto: Rinse the dill, shake dry, pluck the tips of stems off. In the bowl of a food processor, place the dill with the garlic, pine nuts, Parmesan and olive oil. Puree until a pesto is formed.
2.
Season the pesto with 1 tablespoon lemon juice, salt and pepper.
Place the fish fillets and the vegetables on a hot grill and cook for 10 to 12 minutes, turning occasionally. Serve the fish and the vegetables garnished with the pesto. Sprinkle with fresh dill if desired.