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Grilled Grouper with Basil-Lime Pistou

Cooking Light
Grilled Grouper with Basil-Lime Pistou
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Worthy of a Special Occasion

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
Jackie Mills, MS, RD, Cooking Light, JULY 2008

Member Ratings and Reviews

5 stars
The Big Crunch
Very good and pretty easy to make. I liked the addition of the lime into what is basically pesto. I used two cloves of garlic and feel that three would be overkill, and this is coming from a garlic lover. I used mahi fillets and cooked them on a medium heat grill for 10 minutes, covered, skin side down. Turned out great. I'd definitely make this again.08/21/09

5 stars
Tara
Awesome recipe! Made exactly as directed except we used walleye because grouper wasn't available. Served with CL Grilled Eggplant Stack and Zucchini, Walnut and Blue Cheese Flatbreads. Would work well with any grilled or broiled fish.08/02/09