This baked fish and pesto recipe packs a flavorful punch from a surprising mix of fresh herbs, ginger, coconut, jalapenos and lemon peel.
Ingredients
1 1/2 cups fresh basil leaves, lightly packed
1 cup fresh coriander leaves, lightly packed
4 green onions, coarsely chopped
1/4 cup fresh mint leaves, lightly packed
1-2 jalapeno peppers, seeded and coarsely chopped
2 tbs fresh ginger, chopped
2 tbs flaked coconut
2 tbs fresh lemon juice
3 garlic cloves
1/2 tsp lemon peel, grated
1/2 cup peanut oil
2 pounds boneless salmon, or other fish fillets
Lemon and cucumber slices, to serve
Method
For best results, use KitchenAid's Magnetic Drive Torrent Blender
Preheat oven to 375°F. Lightly oil baking sheet
Place basil, coriander, green onions, mint, peanuts, jalapenos, ginger, coconut, lemon juice, garlic, lemon peel and sugar in pitcher of KitchenAid Magnetic Drive Torrent Blender
Cover and blend on medium-low speed until finely chopped, stopping once to scrape sides. While blending on medium speed, add oil in thin steady stream through ingredient adder on top. Blend 30 seconds or until well blended
Rinse fish and pat dry with paper towels; place on prepared baking sheet. Spread pesto over each fillet
Bake for 10 minutes or just until fish begins to flake when tested with fork and center is opaque. Garnish with lemon and cucumber slices