Grilled Grouper with Basil-Lime Pistou

Pistou (pees-TOO) is a southern French interpretation of pesto, the Italian herb and nut paste. Resting the chopped garlic allows heart-healthful compounds to develop. The instructions call for grilling, but you can also prepare the fish in a grill pan, cooking it about four minutes on each side.

Yield: 4 servings (serving size: 1 fillet and about 1 tablespoon pistou)

Ingredients

• Pistou:
• 1  cup  fresh basil leaves
• 1/4  cup  (1 ounce) grated fresh Parmesan cheese
• 1/2  teaspoon  grated lime rind
• 2  tablespoons  fresh lime juice
• 1 1/2  tablespoons  extravirgin olive oil
• 1/8  teaspoon  salt
• 3  garlic cloves, chopped
• 
  Grouper:
• 4  (6-ounce) grouper fillets (about 1/2 inch thick)
• 1/2  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• Cooking spray

Preparation

1. To prepare pistou, combine first 7 ingredients in a food processor; pulse until finely chopped. Let stand 10 minutes.

2. Prepare grill.

3. To prepare grouper, sprinkle fish evenly with salt and pepper. Place fish on grill rack coated with cooking spray; grill 4 minutes on each side or until fish flakes easily when tested with a fork. Serve with pistou.

Wine note: Soellner Wogenrain Grüner Veltliner 2006 ($16) from Austria boasts herbal and green pea aromas that pair well with the fresh, green flavors of this dish. The wine's bright, mouthwatering acidity slices through the olive oil and brings out the lime zest. —Jeffery Lindenmuth

Nutritional Information

Calories:

226 (33% from fat)

Fat:

8.2g (sat 2g,mono 4.5g,poly 1.2g)

Protein:

34.1g

Carbohydrate:

2.2g

Fiber:

0.6g

Cholesterol:

64mg

Iron:

1.9mg

Sodium:

514mg

Calcium:

105mg