| Total: | 13 min |
| Prep: | 8 min |
| Cook: | 5 min |
| Yield: | 4 servings |
Ingredients
- 3 cups fresh basil leaves
- 1 cup parsley leaves
- 1 cup chopped macadamia nuts
- 1 teaspoon red pepper flakes
- 2 garlic cloves, chopped
- 1/2 cup mayonnaise
- 4 (8-ounce) Opakapaka fish fillets
- Salt and freshly ground black pepper
Instructions
- Preheat a grill. In a food processor, combine the basil, parsley, macadamia nuts, red pepper flakes, and garlic, and blend until well mixed. Once the pesto is ready, add the mayonnaise and mix well.
- Spread the pesto mayonnaise on the flesh side of each fish fillet and place, pesto-side down, on the grill. Grill for approximately 3 to 5 minutes, turn and grill until fish is just opaque and cooked through. Season with salt and pepper.
- Serve on top of rice or favorite salad greens.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 673 |
| Total Fat | 52 g |
| Saturated Fat | 9 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 4 g |
| Sugar | 2 g |
| Protein | 49 g |
| Cholesterol | 125 mg |
| Sodium | 755 mg |
Reviews
Didn’t care for the mayonnaise coating flavor.