With Lent just around the corner, you know it's time to give up the red meat and chicken. But it's ok, because you can still GO FISH! Susan Waltrip shares a couple of delicious fish recipes, PLUS details about her upcoming "LUCK OF THE IRISH COOKING CLASS"!
Tomato Pesto-Topped Mahi Mahi
1 (12 oz) package mahi mahi fillets
Juice of ½ lemon
Cracked black pepper
Salt to taste
4 tbsp sundried tomato pesto, divided, **see recipe to follow**
Heat olive oil in sauté pan on stove top. Once oil is hot add fillets skin side down. Squeeze lemon juice over fillets and sprinkle with Mrs Dash Italian medley and cracked pepper. Turn fillets and cook another 5-7 minutes or until fish flakes easily with a fork.
Serve fillets topped with pesto.
Sundried Tomato Pesto
1 large bunch of fresh basil (3/4 cup)
3 cloves garlic
¼ cup olive oil
¼ cup sundried tomato
1 tsp lemon juice
2 tbsp reduced fat feta cheese
3 tbsp walnuts
Salt & pepper to taste
Peel garlic cloves and chop basil. Add basil, garlic, oil, sundried tomatoes and lemon juice to a food processor. Blend ingredients until all chopped, about 45 seconds. Remove lid and scrape sides of processor. Add walnuts and blend until walnuts are chopped. Pesto! The flavor of the pesto will enhance over time, may want to make at least an hour prior to serving.
Pesto and Scallop Pasta
1 tbsp Grand Selection extra-virgin olive oil
1 shallot, finely chopped
2 cloves garlic, minced
1 ½ cups grape tomatoes, halved
1 tbsp Grand Selections balsalmic vinegar
12 ounces of scallops
½ lb whole wheat linguini
Salt and pepper to taste
*Pesto from recipe above*
Prepare linguini as instructed on box. Heat olive oil in sauté pan on stove top. Once oil is hot sauté shallots and garlic. Add tomatoes and balsalmic vinegar. Cook for 3 minutes and then add scallops and cook for another 4 minutes. Add pesto to prepared linguini and toss. Top with cooked scallop mixture and serve.