Best 9 Grilled Fish With Cilantro Mint Pesto Recipes

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Grilled fish with cilantro mint pesto is a fusion culinary delight that combines the vibrant flavors of fresh herbs with the smoky goodness of grilled fish. This dish is not only enticing to the palate but also visually stunning, making it a perfect choice for special occasions or casual gatherings. With the right blend of ingredients and a few simple steps, you can create a lip-smacking grilled fish with cilantro mint pesto that will leave your taste buds tantalized and yearning for more.

Here are our top 9 tried and tested recipes!

GRILLED FISH FILLET WITH PESTO SAUCE



Grilled fish fillet with pesto sauce image

Moist, grilled fillets made with only one tablespoon of oil, and served with a fresh-tasting pesto sauce. Yum!

Provided by Philips Canada

Categories     Seafood     Fish

Time 18m

Yield 2

Number Of Ingredients 8

2 white fish fillets (200 g each)
1 tablespoon olive oil
pepper & salt
1 bunch fresh basil
2 garlic cloves
1 tablespoon pine nuts
1 tablespoon grated Parmesan cheese
1 cup extra-virgin olive oil

Steps:

  • Heat the Philips Airfryer to 180C.
  • Brush the fish fillets with the oil and season with pepper & salt. Place in the cooking basket of the Airfryer and slide the basket into the Philips Airfryer. Set the timer for 8 minutes.
  • Pick the basil leaves and place them with the garlic, pine nuts, Parmesan cheese and olive oil in a food processor or pestle and mortar. Pulse or grind the mixture until it turns into a sauce. Add some salt to taste.
  • Place the fish fillets on a serving plate and serve them drizzled with the pesto sauce.

Nutrition Facts : Calories 1301.8 calories, Carbohydrate 3.1 g, Cholesterol 58.3 mg, Fat 123.5 g, Fiber 1.1 g, Protein 43.3 g, SaturatedFat 17.8 g, Sodium 1773.2 mg, Sugar 0.3 g

CEDAR PLANK-GRILLED SALMON WITH CILANTRO PESTO



Cedar Plank-Grilled Salmon with Cilantro Pesto image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

4 (6 to 8-ounce) portions salmon preferably local wild King salmon -skin on or off
Olive oil, to taste
Salt
Fresh cracked pepper
Cilantro Pesto, recipe follows
1 cup extra-virgin olive oil
1 cup roughly chopped cilantro leaves
1 clove garlic
1/4 cup pepitas (pumpkin seeds) lightly toasted
1/2 lime, juiced
Jalapeno, to taste
Salt and pepper

Steps:

  • This recipe is for OUTSIDE gas or charcoal plank-grilling.
  • For the Cedar Planks: I use UNTREATED 1 by 8 construction grade cedar cut to the length of the amount of salmon you wish to cook. (I cut mine in 10-inch lengths for 2 (8- ounce fillets)
  • Soaking the planks: Pre-soak cedar planks for at least 1 hour, preferably longer or overnight. Weigh down planks with heavy cans or stones to completely submerge the wood in water.
  • Lightly coat the salmon with olive oil and season with salt and pepper. Place salmon on cedar plank skin-side down.
  • Turn on your gas grill to high heat. Place planks (loaded up with salmon) on the grill and close lid. Your grill will now turn into an oven/smoker. Cooking time required will vary depending on the size of the salmon. Be careful when you are lifting the grill lid because the burning plank will produce a lot of smoke. Try to keep the lid closed as much as possible as not to lower the temperature inside the grill. When salmon is cooked, remove fish from plank and plunge wood into a bucket of cold water. Serve the salmon immediately with the Cilantro Pesto.
  • Place first 4 ingredients in blender or small food processor and completely puree. Add lime juice, jalapeno, and salt and pepper, to taste.

GRILLED FISH WITH CILANTRO MINT PESTO



GRILLED FISH WITH CILANTRO MINT PESTO image

Categories     Fish     Quick & Easy     Grill/Barbecue

Yield 8 servings

Number Of Ingredients 15

Cilantro Mint Pesto
6 cloves garlic, peeled
1-2" piece ginger, coarsely chopped
Zest of 1 lemon
Juice of 1 lemon
2 jalapenos, stemmed
2 c. fresh basil
1/2 c cilantro
1/2 c roasted, salted peanuts
1/4 c coconut
1/4 c mint
3/4 c canola oil (don't use olive oil)
Salt to taste
8-6 oz fresh fish filets...salmon or swordfish
Pesto (from above)

Steps:

  • (1) In food processor with steel blade, turn machine on and drop garlic and ginger through the feed tube and process until minced. Add the remaining ingredients (with the exception of oil) and continue processing until well blended. (2) Add oil in a slow steady stream until well blended. Add salt. (3) Place filets on grill or under broiler and cook on one side. Turn filets over and coat generously with pesto. Continue grilling or broiling until fish is done.

GRILLED VEGGIE SANDWICHES WITH CILANTRO PESTO



Grilled Veggie Sandwiches with Cilantro Pesto image

I first ate this sandwich while vacationing in Sedona, Arizona, and fell in love with it. When I returned home, I developed this one that tastes just like the original. -Carolyn Phenicie, Titusville, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 4 servings.

Number Of Ingredients 15

2/3 cup packed fresh cilantro sprigs
1/4 cup packed fresh parsley sprigs
2 tablespoons grated Parmesan cheese
2 garlic cloves, peeled
2 tablespoons water
1 tablespoon pine nuts
1 tablespoon olive oil
SANDWICHES:
2 large sweet red peppers
4 slices eggplant (1/2 inch thick)
Cooking spray
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded part-skim mozzarella cheese
4 kaiser rolls, split

Steps:

  • For pesto, place cilantro, parsley, Parmesan cheese and garlic in a small food processor; pulse until chopped. Add water and pine nuts; process until blended. While processing, slowly add oil., Grill peppers, covered, over medium heat until skins are blistered and blackened, turning occasionally, 10-15 minutes. Immediately place peppers in a large bowl; let stand, covered, 20 minutes. Peel off and discard charred skin. Cut peppers in half; remove stems and seeds., Lightly spritz both sides of eggplant slices with cooking spray; sprinkle with salt and pepper. Grill, covered, over medium heat until tender, 3-5 minutes on each side. Top with peppers; sprinkle with mozzarella cheese. Grill, covered, until cheese is melted, 2-3 minutes; remove from grill., Spread roll bottoms with pesto. Top with eggplant stacks and roll tops.

Nutrition Facts : Calories 310 calories, Fat 12g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 755mg sodium, Carbohydrate 40g carbohydrate (6g sugars, Fiber 4g fiber), Protein 12g protein. Diabetic Exchanges

GRILLED FISH WITH TOMATO CILANTRO VINAIGRETTE



Grilled Fish With Tomato Cilantro Vinaigrette image

Provided by Marian Burros

Categories     dinner, easy, quick, weekday, main course

Time 15m

Yield 4 servings

Number Of Ingredients 8

1 1/2 pounds tuna or swordfish
4 tablespoons extra-virgin olive oil
4 tablespoons rice vinegar
1/2 teaspoon dry mustard
4 scallions, chopped
1/2 cup chopped cilantro
4 medium-large ripe tomatoes, coarsely chopped
Freshly ground black pepper to taste

Steps:

  • Either grill fish over medium-hot coals outdoors or broil it in the oven. Measure fish at thickest point and cook it 10 minutes to the inch.
  • Whisk oil with vinegar and mustard. Stir in scallions, cilantro and tomatoes. Season with pepper.
  • When fish is cooked, spoon some vinaigrette onto each of four dinner plates; arrange fish on top, and top with additional vinaigrette.

Nutrition Facts : @context http, Calories 339, UnsaturatedFat 12 grams, Carbohydrate 7 grams, Fat 15 grams, Fiber 2 grams, Protein 43 grams, SaturatedFat 2 grams, Sodium 87 milligrams, Sugar 4 grams, TransFat 0 grams

MINT - CILANTRO PESTO



Mint - Cilantro Pesto image

A dollop of this on poached salmon, grilled chickin, lamb, tomato soup and chile really livens things up!!

Provided by RecipeMonster

Categories     Sauces

Time 15m

Yield 1 1/2 cups, 8-10 serving(s)

Number Of Ingredients 8

2 tablespoons extra virgin olive oil
1 garlic clove, chopped
1 jalapeno, chopped (remove seeds)
1 tablespoon onion, chopped
1 1/2 cups fresh mint leaves, washed and spun dry
1 cup fresh cilantro leaves, washed and spun dry
1/2 cup pine nuts, lightly toasted
1/2 cup parmesan cheese, freshly grated

Steps:

  • Pour olive oil into bowl of food processor.
  • Add garlic, jalapeno and onion, and process until pureed.
  • Add mint and cilantro leaves, pulsing on and off until a grainy puree forms.
  • Add toasted pine nuts and pulse again.
  • Gradually add Parmesan cheese, and a few more drops of olive oil if needed to blend ingredients.

Nutrition Facts : Calories 119, Fat 11, SaturatedFat 2, Cholesterol 5.5, Sodium 98.3, Carbohydrate 2.5, Fiber 0.8, Sugar 0.5, Protein 3.8

GRILLED MAHI MAHI WITH ROASTED PEPPER SAUCE AND CILANTRO PESTO



Grilled Mahi Mahi with Roasted Pepper Sauce and Cilantro Pesto image

Use your grill to give the mahi mahi a lovely smokey aroma. The red pepper and cilantro pesto adds color and texture to this flavorful dish. Try serving with yellow rice or sugar snap peas for an amazing meal. You could easily adapt this recipe for other types of fish like snapper or swordfish.

Provided by CookinginFL

Categories     Seafood     Fish     Mahi Mahi

Time 40m

Yield 4

Number Of Ingredients 14

½ cup white wine
1 shallot, minced
2 tablespoons shredded Parmesan cheese
2 cloves garlic
⅓ cup chopped walnuts
1 tablespoon extra-virgin olive oil
¼ cup packed fresh cilantro leaves
⅛ teaspoon ground black pepper
1 (12 ounce) jar roasted red bell peppers, drained
4 (6 ounce) mahi mahi fillets
salt and ground black pepper to taste
1 tablespoon butter
⅛ teaspoon ground black pepper
¼ teaspoon salt

Steps:

  • Preheat an outdoor grill for medium-high heat.
  • Place the wine and shallot in a saucepan over medium-high heat. Bring the mixture to a boil, then reduce the heat to medium-low and reduce the liquid down by about half, about 4 minutes. Remove from heat and set aside.
  • Place the Parmesan cheese, garlic, and walnuts into a food processor; process until finely chopped. Add the olive oil, cilantro, and 1/8 teaspoon black pepper; process until smooth. Remove the cilantro pesto from the food processor and set aside.
  • Place the red peppers into the food processor, pour in the wine reduction, and process until smooth. Pour the entire mixture back into the saucepan and bring to a boil over medium-high heat. Reduce the heat to medium and simmer the sauce for 4 minutes. Meanwhile, season both sides of the mahi mahi fillets with salt and pepper.
  • Cook the mahi mahi on the preheated grill until the fish is golden and flakes easily with a fork, about 4 minutes per side.
  • Whisk the butter, 1/8 teaspoon black pepper, and 1/4 teaspoon salt into the red pepper sauce until smooth. Spoon the red pepper sauce onto the bottom of the serving plate, arrange the fish on the sauce, and top with the cilantro pesto to serve.

Nutrition Facts : Calories 341.1 calories, Carbohydrate 9.5 g, Cholesterol 134.2 mg, Fat 15.2 g, Fiber 1.5 g, Protein 35.6 g, SaturatedFat 3.8 g, Sodium 668.9 mg, Sugar 3.4 g

SHRIMP WITH CILANTRO-MINT PESTO



Shrimp With Cilantro-Mint Pesto image

Adapted by those food mavens at The Tmes-Picayune from "Al Roker's Big Bad Book of Barbecue," this recipe makes 2 cups of pesto, enough for up to 4 pounds of seafood or chicken, and it's great on vegetables, too.

Provided by Busters friend

Categories     < 4 Hours

Time 1h15m

Yield 8-12 serving(s)

Number Of Ingredients 9

1 1/3 cups cilantro leaves, packed
3/4 cup mint leaf, packed
1/2 cup virgin olive oil
1/4 cup parmesan cheese, freshly grated
1/4 cup lime juice, fresh (from 2 limes, lemons OK too)
4 garlic cloves, peeled
1 jalapeno pepper, stemmed and seeded
1 teaspoon coarse salt
4 lbs shrimp, fresh (frozen OK)

Steps:

  • For the pesto: Combine all pesto ingredients in the work bowl of a food processor blender, and process until pureed. Use immediately, or cover and store in the refrigerator for up to two days.
  • For the shrimp: Toss the shelled shrimp with the pesto in a shallow, nonreactive pan. Each shrimp should be well coated. Cover with plastic wrap and refrigerate for 1 to 2 hours.
  • Prepare a charcoal grill or preheat a gas grill for direct grilling over high heat.
  • Remove shrimp from pan and discard the marinade. Grill shrimp for 2 to 3 minutes per side.

Nutrition Facts : Calories 380.8, Fat 18.4, SaturatedFat 3.2, Cholesterol 348.4, Sodium 677.6, Carbohydrate 3.9, Fiber 0.4, Sugar 0.3, Protein 47.7

HALIBUT WITH CILANTRO PESTO



Halibut with Cilantro Pesto image

Categories     Side     Broil     Halibut     Cilantro

Yield Serves 4; 3 ounces fish per serving

Number Of Ingredients 11

Cooking spray
Pesto
1/2 cup loosely packed fresh cilantro, coarsely chopped
1 medium fresh jalapeño, seeds and ribs discarded, finely chopped (optional)
2 tablespoons finely chopped walnuts
2 tablespoons shredded or grated Parmesan cheese
1 teaspoon grated lime zest
1 tablespoon fresh lime juice
2 teaspoons olive oil
1 medium garlic clove, minced
4 halibut or salmon fillets (about 4 ounces each), rinsed and patted dry

Steps:

  • Lightly spray the grill rack or broiler pan with cooking spray. Preheat the grill on medium high or preheat the broiler.
  • In a small bowl, stir together the pesto ingredients. Brush half the pesto on one side of the fish. Place the fish with the pesto side up on the grill rack or in the broiler pan. Set the remaining pesto aside.
  • Grill or broil about 6 inches from the heat for 4 minutes. Turn the fish over. Spread with the remaining pesto. Grill or broil for 4 to 6 minutes, or until the fish flakes easily when tested with a fork (for halibut) or is the desired doneness (for salmon). Watch carefully so the walnuts don't burn.
  • Nutrition Information
  • (Per serving)
  • Calories: 182
  • Total fat: 8.0g
  • Saturated: 1.5g
  • Trans: 0.0g
  • Polyunsaturated: 3.0g
  • Monounsaturated: 3.0g
  • Cholesterol: 38mg
  • Sodium: 105mg
  • Carbohydrates: 1g
  • Fiber: 0g
  • Sugars: 0g
  • Protein: 25g
  • Calcium: 92mg
  • Potassium: 548mg
  • Dietary Exchanges
  • 3 very lean meat
  • 1 fat

Tips:

  • Choose a mild-flavored fish: Grilled salmon, tilapia, halibut, or cod are all great options for this recipe, but avoid strong-flavored fish such as tuna or mackerel.
  • Make sure your fish is fresh: The fresher the fish, the better it will taste. If you're not sure how to tell if fish is fresh, ask your fishmonger.
  • Don't overcook the fish: Fish is very delicate, so it's important not to overcook it. Cook it until it's just opaque in the center, about 5-7 minutes per side.
  • Use a good quality olive oil: The olive oil you use in the pesto will make a big difference in the flavor of the dish. Choose a high-quality extra virgin olive oil.
  • Use fresh herbs: The fresh herbs in the pesto will give it a bright, vibrant flavor. If you don't have fresh herbs, you can use dried herbs, but they won't be as flavorful.
  • Serve the fish immediately: Grilled fish is best served immediately, while it's still hot and flaky. If you're making the fish ahead of time, you can grill it and then store it in the refrigerator for up to 2 days. When you're ready to serve, reheat the fish in a preheated oven at 350 degrees Fahrenheit until it's warmed through.

Conclusion:

Grilled fish with cilantro-mint pesto is a delicious and healthy dish that's perfect for a summer meal. The fish is grilled to perfection and the pesto adds a bright, flavorful touch. This dish is sure to be a hit with your family and friends.

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