Name: Tomato Pesto Fish
Ingredients: 4 plum tomatoes, coarsely chopped; 3 shallots, thinly sliced; 2 tablespoons unsalted butter; 4 white fish fillets such as tilapia, snapper, or grouper (1 1/2 lb); 1/4 teaspoon kosher salt; 1/8 teaspoon pepper; 2 tablespoons sun-dried tomato pesto; 1 tablespoon extra-virgin olive oil; 2 teaspoons minced garlic

Recipes

Tomato Pesto Fish

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Ingredients

4 plum tomatoes, coarsely chopped
3 shallots, thinly sliced
2 tablespoons unsalted butter
4 white fish fillets such as tilapia, snapper, or grouper (1 ½ lb)
¼ teaspoon kosher salt
⅛ teaspoon pepper
2 tablespoons sun-dried tomato pesto
1 tablespoon extra-virgin olive oil
2 teaspoons minced garlic

Prep

Chop tomatoes; slice shallots.

Steps

Preheat large sauté pan on medium-high 2-3 minutes. Place butter in pan, then add shallots; cook 1 minute or until softened.
Season both sides of fish with salt and pepper. Add fish to shallots; cook 3-4 minutes on each side or until flesh is opaque and flakes easily.
Combine tomatoes, pesto, olive oil, and garlic; spoon over fish and serve.

Amount per ¼ recipe serving: Calories 270, Total Fat 13g, Chol 90mg, Sodium 220mg, Total Carb 5g, Fiber 1g, Calc 2%, Vitamin A 15%, Vitamin C 15%, Iron 8%