Wednesday, October 5, 2016

Fish and Basil Pesto sauce #recipe from author @DarylWoodGerber


Fish and Basil Pesto

I'm going to share this recipe...but first...


Happy release day! We all love release days and wish you the 
very best in pleasing your regular readers and finding new fans!




From Daryl Aka Avery:

Lately, I've found one more thing that my poor beleaguered tummy can't tolerate, as much as I love it!  Garlic.  Sigh, sob, poor me.  No gluten, no nuts, no dark shade plants...and now garlic?  (Grr!)

But in order to feel better, I have to limit the above items or cut them out entirely. So I have experimented to find foods that replace them. I've done very well with gluten-free.  I use all sorts of gluten-free flours to give the flavor of nuts, too, so that works (without the crunch -- adding carob chips gives the feel of nuts).

As for a replacement for garlic, well, I decided to fool around with a few recipes that I adore and see if I could come up with something that didn't make me sick afterward yet still retain the pungent flavor!

Pesto sauce is one of my favorite toppings! However, I had it on a fish dish at a restaurant, recently, which is how I know I can't tolerate garlic any longer. I was (ugh).  But it was so yummy (live for the moment!) that I had to figure out a way for me to enjoy it. In case you're wondering, yes, I can have pine NUTS because they are a seed. Phew! 

So here's what I did.  I can eat onions. I tolerate them better if they are cooked, but I thought, hmm, shallots, which are so pungent, might be a good substitute. This recipe doesn't call for too much. and guess what? They were!  Yay!

(Can you tell I'm in cheerleading mode today?)

So here you go. Enjoy the recipe.

And once again, congrats, Leslie and Victoria!

WHITE FISH WITH PESTO SAUCE / NO GARLIC

(serves 2)

2 white fish fillets
Extra-virgin olive oil

Ingredients for sauce:

1 cup fresh basil leaves, stems trimmed off
1 shallot clove (about 1 inch in circumference)
2 tablespoons pine nuts
1/4 cup extra virgin olive oil
1/4 cup Parmesan cheese, grated
1 teaspoon salt
1  teaspoon ground black pepper


Directions for sauce:


In a food processor, combine the basil, shallot (I cut into quarters), and pine nuts. Pulse until the mixture is coarsely chopped. Add the oil and cheese and pulse again, until fully incorporated and the mixture is smooth. Season with salt and pepper.





Preheat the oven to 400 degrees.

Brush olive oil on the white fish fillets.  I used cod. I would imagine you could use any white fish - halibut, mahimahi, etc. On a broiler pan, set the fillets and broil for 5-6 minutes a side.




Set fish on plates and top with 1-2 tablespoons pesto.

Enjoy.