Entree
2 servings
20 minutes
25 minutes
Melissa's Corporate Chefs
2 Fish Fillets, preferably a mild fish (8 ounces each)
3 tablespoons Basil Pesto
6 ounces Fire Roasted Sweet Red Bell Peppers, drained
1/2 teaspoon Melissa's Spice Grinders, Garlic Herb Sea Salt
1 sprig Basil
Slice Organic Lemon
Basmati with Wild Rice and Seasoning Packet
Drain jarred red bell peppers and then puree in a blender or a food processor. Add sea salt to the red bell pepper puree. Prepare Basmati rice according to package directions. Cover and keep warm.
Brush pesto sauce evenly over both sides of the fish fillets. Grill fish until done.
Heat red bell pepper puree and spoon onto middle of plate. Place fish fillets on top of sauce. Garnish with basil and lemon.
Serve with Basmati rice.
