Tilapia and Red Pepper Pesto w/ Asparagus and French Bread

Dinner Tonight: Tilapia and Red Pepper Pesto w/ Asparagus and French Bread


...And another recipe from Cooking Light October Issue, Salmon with Red Pepper Pesto. I didn't have any Salmon Fillets so I used Tilapia instead and it turned out great! I seasoned the fillets with McCormick Grinder Sea Salt and McCormick Grinder Black Peppercorn and then a light coat of Italian Style Bread Crumbs. Served the fillets topped with Red Pepper Pesto Sauce which really gives it fantastic flavor! Using the Tilapia instead of the Salmon also lowered the calories in the recipe. I've posted the original recipe at the bottom of the post. For sides I had Grilled Asparagus Spears (Meijer brand) along with Pillsbury Simply Rustic French Bread. For dessert/snack later tonight I made some Pineapple/BBQ Turkey Meatballs, these make a great tailgate or game day treat!




Salmon with Red Pepper Pesto

    YIELD: Serves 4 (serving size: 1 fillet and 3 tablespoons pesto)
    COURSE: Main Dishes

Ingredients

    4 (6-ounce) fresh or frozen sustainable salmon fillets (such as wild Alaskan)
    3/4 teaspoon kosher salt, divided
    Cooking spray
    1/3 cup chopped bottled roasted red bell peppers, rinsed and drained
    1 tablespoon tomato paste
    1 teaspoon extra-virgin olive oil
    7 whole blanched almonds
    1 garlic clove

Preparation

1. Heat grill pan over medium-high heat. Sprinkle fish evenly with 1/2 teaspoon salt. Coat pan with cooking spray. Arrange fish in pan; cook for 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of temperature

2. While the fish cooks, combine remaining 1/4 teaspoon salt, bell peppers, and remaining ingredients in a blender or food processor, and process until smooth. Serve pesto over fish.

Sustainable Choice: Look for salmon that's labeled "wild Alaskan," and you can be sure that you're getting a sustainable option.
Nutritional Information
Amount per serving

    Calories: 309
    Fat: 14.8g
    Saturated fat: 2.2g
    Monounsaturated fat: 5.6g
    Polyunsaturated fat: 5.4g
    Protein: 39.3g
    Carbohydrate: 2.4g
    Fiber: 0.6g
    Cholesterol: 107mg
    Iron: 1.8mg
    Sodium: 506mg
    Calcium: 31mg

Nutrition Guidelines for Healthy Living

Cooking Light OCTOBER 2011

http://www.myrecipes.com/recipe/salmon-red-pepper-pesto-50400000115788/print/