Friday, January 20, 2012

Tilapia with sundried tomato pesto

These two dishes came from Gluten-Free Mommy's blog which I found on The recipe for the green beans will follow, but just so you know, we like our green beans much more done than crispy so next time I will cook them much longer instead of just blanching them for 2-3 minutes.  The sundried tomato pesto was really good. I will definately make that again when my basil has reached its ending days.

Printable Version:

Ingredients for the Sundried Tomato Pesto
1/2 cup cilantro
1/2 cup sundried tomatoes
1/2 jalapena
3 tablespoons olive oil
1/4 cup sliced almonds
salt to taste

Put all ingredients in a food processor and process until smooth or until desired consistency.
In a skillet, heat 2 tablespoons olive oil and 2 tablespoons butter.  Season the talapia on both sides and cook for 2-3 minutes per side.  When done plate and put the pesto on top or along the side to eat with the fish.
Ingredients for the Green beans:
green beans
1/2 pound mushrooms
2 Tablespoons shallots
1 clove garlic
2 tablespoons extra virgin olive oil
zest of 1 lime
salt to taste
Blanch green beans 2-3 minutes in boiling water.  In a separate pan, heat olive oil and cook shallots 30 seconds. Add garlic and cook 15 seconds. Add mushrooms. Saute 2-3 minutes, stirring the green beans. Grate lime zest over the top and serve.

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