Melissa's Corporate Chefs

Grilled Fish with Pesto and Red Bell Pepper Puree

Name: Grilled Fish with Pesto and Red Bell Pepper Puree
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2
Cuisine: American
Ingredients: 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

Rated 5.0 stars by 1 users

Servings

2 servings

Prep Time

20 minutes

Cook Time

25 minutes

Author:

Melissa's Corporate Chefs

Image of Grilled Fish with Pesto and Red Bell Pepper Puree

Ingredients

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

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Directions

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.

Grilled Fish with Pesto and Red Bell Pepper Puree