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Whitefish w/Cilantro Pesto

Source of Recipe

Unknown
Whitefish w/Cilantro Pesto
Exchanges
Yield: 4 Servings

- 4 whitefish, scrod, sole, or flounder fillets (1 pound total), thawed if frozen
- 2 tablespoon fresh lemon or lime juice
- 2 cloves garlic
- 2 cups packed fresh cilantro leaves, stems removed
- 1 tablespoon olive oil
- 1/2 tsp crushed red pepper flakes...or...1/8 tsp cayenne pepper

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, and pepper
flakes; process until well mixed. (Alternatively, mince the
garlic and cilantro by hand; stir in the oil, 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.

One (about 3-1/2 ounces fish)serving equals: Calories: 187, Fat: 10 g, Cholesterol: 68 mg, Sodium: 279 mg, Carbohydrate: 1 g, Dietary Fiber: 0 g, Sugars: 1 g, Protein: 22g ++++ Exchanges: 3 Lean Meat, 1/2 Fat ++++ WWP: 5.0