Best 4 Whitefish With Cilantro Pesto Recipes

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Whitefish is a versatile and delicious fish that can be cooked in a variety of ways. One of the most popular methods is to cook it with a flavorful pesto sauce. This article provides a guide to help you find the best recipe for cooking whitefish with cilantro pesto. Whether you prefer a simple recipe with just a few ingredients or a more complex dish with a variety of flavors, you'll find the perfect recipe here.

Let's cook with our recipes!

FABULOUS CILANTRO PESTO



Fabulous Cilantro Pesto image

This is a delicious version of the classic with a little more zip! You can substitute the vinegar with lime juice, lemon juice or Italian salad dressing.

Provided by Gena Urias

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 8

Number Of Ingredients 9

1 (16 ounce) package farfalle pasta
1 bunch fresh cilantro
5 cloves garlic, minced
1 tablespoon white wine vinegar
¼ cup grated Parmesan cheese
½ teaspoon cayenne pepper
½ cup walnuts or pecans
salt to taste
½ cup olive oil

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta, and return water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain well.
  • In an electric food processor or blender, blend cilantro, garlic, vinegar, Parmesan cheese, cayenne pepper, nuts, and salt. Add 1/4 cup of the olive oil, and blend the pesto. Add more olive oil until the pesto reaches your desired consistency.
  • Pour pesto in a small saucepan and warm over low heat, stirring constantly, until pesto begins to simmer. Pour over cooked pasta and toss.

Nutrition Facts : Calories 386.1 calories, Carbohydrate 42.8 g, Cholesterol 2.8 mg, Fat 20.5 g, Fiber 2.7 g, Protein 10.1 g, SaturatedFat 3.1 g, Sodium 54.8 mg, Sugar 2.2 g

WHITEFISH WITH CILANTRO PESTO



Whitefish with Cilantro Pesto image

Make and share this Whitefish with Cilantro Pesto recipe from Food.com.

Provided by nnreq

Categories     Whitefish

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

4 (4 ounce) sole fillets or 4 (4 ounce) flounder fillets, thawed if frozen
2 tablespoons fresh lemon juice or 2 tablespoons lime juice
2 cloves garlic
2 cups packed fresh cilantro leaves, stems removed
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes or 1/8 teaspoon cayenne pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • Prepare a shallow baking dish with non-stick pan spray.
  • Sprinkle the fish with lemon juice and place in the dish.
  • Mince the garlic in a food processor or blender.
  • Add the cilantro; process until minced.
  • Add the oil, salt, and pepper flakes; process until well mixed.
  • (Alternatively, mince the garlic and cilantro by hand; stir in the oil, salt, and pepper until well blended.) Spread the pesto evenly over the fish.
  • Bake 10 minutes, or until the fish is opaque and flakes easily with a fork.
  • Serve hot.

GRILLED CAULIFLOWER WITH CILANTRO PESTO



Grilled Cauliflower with Cilantro Pesto image

Provided by Valerie Bertinelli

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 12

1 large head cauliflower, cut into 1- to 2-inch florets (about 6 cups)
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
Cilantro Pesto, recipe follows
Cotija cheese and cilantro leaves, for serving
1/2 cup extra-virgin olive oil
1 tablespoon lime zest and 3 tablespoons lime juice, from 1 to 2 limes
1/4 teaspoon crushed red pepper flakes
1 clove garlic, smashed and peeled
2 cups packed cilantro leaves
1 cup roasted and unsalted cashews
1/2 cup crumbled Cotija cheese

Steps:

  • Preheat an outdoor grill to medium-high.
  • Add the cauliflower, olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper to a large mixing bowl. Toss to coat the cauliflower. Transfer to a grill basket and grill, tossing occasionally, until the cauliflower is charred in places and softened, about 10 minutes. (This can alternatively be done on an indoor grill pan.)
  • Transfer the grilled cauliflower to the serving bowl with the Cilantro Pesto and toss to coat.
  • Garnish with Cotija cheese and cilantro. Serve immediately or at room temperature.
  • Add the olive oil, lime zest, lime juice, pepper flakes and garlic to a food processor fitted with the blade attachment. Pulse together until the garlic is finely chopped. Next, add the cilantro and blend until smooth. Add the cashews and Cotija cheese and pulse until the mixture becomes a thick paste and is evenly combined. Transfer the mixture to a serving bowl and set aside until the cauliflower is grilled.

HALIBUT WITH CILANTRO PESTO



Halibut With Cilantro Pesto image

Make and share this Halibut With Cilantro Pesto recipe from Food.com.

Provided by Oolala

Categories     Sauces

Time 32m

Yield 4 serving(s)

Number Of Ingredients 10

2 cups fresh cilantro, chopped, divided
3 garlic cloves
3 tablespoons pine nuts
1/2 cup parmesan cheese, shredded
1/2 teaspoon salt, divided
1/4 teaspoon pepper
1/4 cup olive oil
1/3 cup lemon juice
1 garlic clove, minced
4 (4 ounce) halibut fillets

Steps:

  • Preheat grill to medium heat.
  • Meanwhile to prepare pesto, place 1 1/2 cups cilantro, 3 tablespoons garlic, pine nuts, Parmesan cheese, 1/4 teaspoons salt and pepper in a food processor and blend.
  • Add olive oil, slowly, in a steady stream at low speed until combined and set aside.
  • Combine lemon juice, remaining 1/2 cup cilantro, minced garlic and remaining 1/4 teaspoons salt in a small bowl and pour over fish.
  • Grill fish 6-8 minutes on each side or until fish flakes easily with fork.
  • Serve fish with the cilantro pesto.

Nutrition Facts : Calories 387.5, Fat 24.8, SaturatedFat 4.8, Cholesterol 57.9, Sodium 565.5, Carbohydrate 4.5, Fiber 0.6, Sugar 0.9, Protein 36.6

Tips:

  • Choose the Right Fish: Use a firm-fleshed whitefish like cod, tilapia, or halibut. These fish will hold up well to the cooking process and won't fall apart.
  • Make a Flavorful Pesto: The cilantro pesto is the star of this dish, so make sure it's packed with flavor. Use fresh cilantro, garlic, Parmesan cheese, and pine nuts. If you don't have pine nuts, you can substitute walnuts or almonds.
  • Don't Overcook the Fish: Whitefish cooks quickly, so be careful not to overcook it. Cook it just until it is opaque in the center and flakes easily with a fork.
  • Serve Immediately: This dish is best served immediately after it is cooked. The fish will be at its best and the pesto will be fresh and vibrant.

Conclusion:

This baked whitefish with cilantro pesto is a delicious and healthy meal that is perfect for a weeknight dinner. The fish is flaky and tender, and the pesto is flavorful and herbaceous. Serve it with roasted vegetables or a simple salad for a complete meal.

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