Mahimahi with Basil-Pistachio Pesto
June, 2006

Serves 6

3/4 cup roasted, unsalted pistachio nuts
1 cup packed basil leaves
2 teaspoons minced fresh garlic
2 tablespoons olive oil
2 tablespoons grated Romano cheese
1/4 teaspoon freshly ground black pepper
Salt, to taste
6 small mahimahior Alaskan halibut fillets (about 1 1/2 pounds total)
Olive oil cooking spray
Lemon wedges, for garnish

1. Combine first seven ingredients (pistachio nuts through salt) in a food processor; process on low until well mixed and nearly puréed. Adjust salt and pepper to taste. (Makes 1 cup; can be made ahead and refrigerated or frozen.)
2. Preheat grill to medium-high. Lightly coat fish fillets with olive oil spray and sprinkle with salt and pepper. Grill until just cooked through, about 4–6 minutes on each side. Top each fillet with 1 tablespoon pistachio pesto and garnish with lemon.
James Rouse, ND, and Debra Rouse, ND

PER SERVING: 149 cal, 33% fat cal, 5g fat, 1g sat fat, 84mg chol, 23g protein, 2g carb, 1g fiber, 111mg sodium