• Liz Talley - Urban Graze

Broiled Fish Fillet with Parsley Almond Pesto

If you prefer, you can thin the pesto, and use as a garnishing sauce.

1/2 c. tightly packed parsley (stems removed)

1 small clove garlic

1 Tbsp. slivered almonds

2 Tbsp. grated parmesan

1 Tbsp. lemon juice

2 Tbsp. olive oil

2 white fish fillets (such as halibut or cod)

1/2 tsp. paprika

Preheat broiler. Lightly oil a foil lined baking sheet.

Puree parsley, garlic, almonds and parmesan in a food processor or blender. Add lemon juice; then with machine running, gradually add oil and puree until smooth. Add a bit more oil, as needed, for your desired consistency. Brush both sides of the fillet with the pesto and sprinkle with paprika.

Broil until fish is opaque and cooked through –about 5-10 minutes.

Recipe created or adapted by Liz Talley, Urban Graze

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