Pesto-Pistachio Chilean Sea Bass

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Pesto-Pistachio Chilean Sea Bass

Yield: 6

Author: Rozanne Gold and Helen Kimmel

Ingredients

• 2 ½ pounds Chilean sea bass, in 1 piece
• 1 cup shelled unsalted pistachios
• ¾ cup prepared pesto

Instructions

1. Preheat the oven to 400°F
2. Line a rimmed baking sheet with parchment paper or foil.
3. Using tweezers, remove any bones running down the center of the fish. Lightly season both sides of the fish with salt and place it on the baking sheet.
4. In a food processor, process the pistachios until coarsely ground. (Do not over process; you want small, discernible pieces, not powder.)
5. Thickly spread the pesto on top of the fish to coat it completely, draining most of the oil from the pesto as you go. Dust the fish with freshly ground black pepper. Pack the pistachios into the pesto to cover evenly and press down lightly to obtain a thick nut crust.
6. Bake the fish for 35 to 40 minutes, or until the fish reaches desired doneness. (Do not overcook; it is important to keep the fish moist and juicy.) Remove the fish from the oven, transfer it to a large warm platter, and serve immediately.

Fish

Mediterranean Chicken and Vegetable Kebabs

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Mediterranean Chicken and Vegetable Kebabs

Yield: 6

Author: Source: Cooking Light

Ingredients

• 1/4 cup fresh lemon juice
• 2 tablespoons fresh chopped or 2 teaspoons dried oregano
• 2 tablespoons olive oil
• 1 1/2 pounds skinless, boneless chicken breast, cut into 24 strips
• 18 (1/2-inch-thick) slices zucchini
• 1 fennel bulb, cut into 12 wedges
• 12 garlic cloves, peeled
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Cooking spray

Instructions

1. Combine first 6 ingredients in zip-top plastic bag; seal and shake well. Marinate in refrigerator 20 minutes. Remove chicken mixture from bag; discard marinade.
2. Prepare grill.
3. Cook garlic cloves in boiling water 3 minutes; drain and cool.
4. Thread 4 chicken strips, 3 zucchini slices, 2 fennel wedges, and 2 garlic cloves alternately onto each of 6 (12-inch) skewers. Sprinkle with salt and pepper. Place kebabs on grill rack coated with cooking spray. Cook 8 minutes, turning once, or until chicken is done.

Nutrition Facts

Sodium

274 mg

Calories

194

Fat

6.2 g

Sat. Fat

1 g

Carbs

8 g

Fiber

0.7 g

Protein

28 g

Cholesterol

66 mg

Serving Size: 1 Kebab

Poultry

Five-Spice Coconut Chicken

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Five-Spice Coconut Chicken

Yield: 4

Author: Source: Food & Wine

Prep time: 20 MinCook time: 10 MinTotal time: 30 Min

Ingredients

• 1/3 cup plus 1 tablespoon unsweetened coconut milk
• 2 tablespoons plus 1 teaspoon honey
• 1 tablespoon plus 1 teaspoon lime juice
• 2 tablespoons soy sauce
• 1 clove garlic, finely chopped
• 2 1/2 teaspoons Chinese five-spice powder
• 1 teaspoon salt
• 8 boneless chicken thighs (about 2 pounds total), pounded flat

Instructions

1. In a small bowl, whisk together 1 tablespoon coconut milk, 1 teaspoon honey and 1 teaspoon lime juice. Set aside.
2. In a large bowl, combine the remaining 1/3 cup coconut milk, 2 tablespoons honey and 1 tablespoon lime juice with the soy sauce, garlic, five-spice powder and salt. Add the chicken thighs, coating well. Marinate for 15 minutes.
3. Meanwhile, bring a medium pot of salted water to a boil. Add the sugar snap peas and cook for 1 minute; drain. Transfer to a medium bowl and toss with the reserved coconut-honey dressing.
4. Preheat a grill or grill pan to medium. Grill the chicken thighs for about 4 minutes on each side, until cooked through.

Poultry