Shiso Pesto Marinated Opakapaka
Servings: 4
Ingredients
- 10 shiso leaves, minced
- 1 (approximately 2 tbsp) shallot, minced
- 1 tbsp pine nuts, toasted and minced
- 2 tsp shoyu (soy sauce)
- 2 tbsp lemon juice
- ¼ tsp lemon zest
- 1 tsp ume (Asian plum) paste
- 1 oz (approximately 2 tbsp) spinach, minced
- 1 tsp dijon mustard
- 3 tbsp extra virgin olive oil
- 1 lb fish, mild, firm (Opakapaka or Opah)
Instructions
- Combine all ingredients and pulse in a food processor.
- Let pesto rest approximately 1 hour and refrigerate before using.
- Marinate 4 oz mild, firm-fleshed fresh fish per person with 1 tsp pesto each. Marinate for about 10 minutes.
- In a hot skillet, cook fish until browned and cooked through, about 6-7 minutes.
- Serve fish topped with an additional 2 tsp pesto.
- Serving suggestion: Serve on a bed of rice noodles.
Nutrition Facts
Shiso Pesto Marinated Opakapaka
Serving Size
4 oz
Amount per Serving
Calories
147
% Daily Value*
Fat
4
g
6
%
Saturated Fat
1
g
6
%
Cholesterol
43.24
mg
14
%
Sodium
125
mg
5
%
Potassium
548
mg
16
%
Carbohydrates
1
g
0
%
Fiber
0
g
0
%
Protein
25
g
50
%
* Percent Daily Values are based on a 2000 calorie diet.