It was fun to create this recipe the other day. I had fresh green beans, tomatoes, fresh red onions, zucchini and a bunch of cilantro and basil, all from the local farm. So, I thought let’s make a pesto first and then add it to the fish and vegetables, how can I go wrong with these ingredients and of course the result was amazing!
Cilantro/Basil Pesto
1 cup fresh basil
1 cup fresh cilantro
4 jalapenos
1/4 teaspoon kosher salt
1 tablespoon olive oil
1/2 cup water
Place everything in a blender and give it a whirl. Empty the pesto in a bowl. Place 3 tablespoons of pesto in a separate bowl
Roasted Vegetables
1 zucchini – sliced
2 medium tomatoes – sliced
1 fresh red onion- sliced
1 cup green beans – cut in half
Heat the oven to 400 degrees. Place the vegetables in the bowl with pesto. Mix everything around and then place all the vegetables in a baking dish. Drizzle the rest of the pesto on top of the vegetables. Mix well. Bake for 30-35 minutes until the vegetables are cooked and slightly charred.
Pesto Mahi Mahi
4 pieces – Mahi Mahi (4 inches each)
3 tablespoons- Pesto
Place the fish in a baking dish. Season with kosher salt. Drizzle the pesto on top of the fish and place in the oven. Bake for 15-20 minutes, until the fish is flaky. Serve with roasted vegetables.