Recipes

Delicious Pesto with Mahi Mahi with Roasted Vegetables

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. 

 


Cilantro Chicken

I stumbled into this recipe by accident. It was Friday night and I am thinking what about dinner? We had chicken, some fresh mint and cilantro in the refrigerator. So I thought let's make a mint and cilantro chutney and marinade the chicken with some plain yogurt....sounds yummy! So here is this amazing recipe!

Cilantro Chicken

2 pounds chicken strips

Marinade
1 cup fresh mint
1 cup fresh cilantro
2 dried red chilies
4 fresh green chilies
1/2 teaspoon kosher salt
2 tablespoons olive oil
1/2 cup water


2 cups greek yogurt
2 teaspoons garlic, chopped

Place all the marinade ingredients except yogurt and garlic in a food processor and make a nice chutney. In a bowl add the yogurt and garlic. Add 4 tablespoons of the chutney. Mix well. Add the chicken strips. Cover and marinade for 30 minutes or so, longer if you have time. 

Heat the oven to 400 degrees. Place the marinated chicken to a baking dish and bake for 45-50 minutes, until the chicken is fully cooked. Top it with the rest of the chutney and serve warm with a side of basmati rice or a great salad.