Mahi Mahi with Grilled Kale & Scallion Pesto
It is harvest season! That time of the year when you don’t know what to do with your copious amounts of (insert vegetable here). For me, it is lettuce, kale and zucchini. I try to eat salads daily, but it seems like it has all grown back by the time I finish my stash in the fridge. After letting some of my kale sit in the fridge for a little too long, I knew I needed to use it up ASAP. I also had half of a bunch of green onions that were looking pretty sad. Voila! Sad looking vegetables turned into a match made in heaven.
I love sauces, pestos and dips for this exact reason. You can take something that might be past its prime and make it into something delicious! I hate wasting food and am always trying to find ways to use up every last bit (I even keep a zip lock bag in the freezer of scraps for stock).
Grilling the ingredients for this pesto adds a summery punch that you’ll love. The smokey flavor was perfect for grilled fish. I chose hemp seeds for my pesto, because that is what I had (plus it was Ben Friendly), but you can use pine nuts or sunflower seeds as well. If you have other sad greens or herbs, throw them in too!
Mahi Mahi with Grilled Kale & Scallion Pesto
Ingredients
- 1 T basil
- 1 T parsley
- 1/2 bunch grilled green onions
- 1.5 c dino kale lightly grilled and destemmed
- 3 cloves roasted garlic
- 1 T lemon juice
- 1/4 c olive oil
- 3 T shredded Parmesan cheese
- 1-2 t hemp seeds
- salt and pepper to taste
- 2 T canola oil
- 1 medium zucchini sliced
- 1/2 yellow onion julienned
- splash lemon juice
- salt and pepper to taste
- 2 T canola oil
- 1 T lemon juice
- 2 filets Mahi Mahi
- 1/2 t granulated garlic
- 1 t crushed red pepper flakes
- salt and pepper to taste
- 2 c cooked rice seasoned with salt and pepper
Instructions
- For the pesto, combine parsley, green onions, kale, garlic, lemon juice, olive oil, Parmesan cheese, hemp seeds, salt and pepper in a food processor. Process until smooth. Add a small amount of additional olive oil if you would like a thinner pesto.
- For the zucchini, toss zucchini and onion with canola oil, salt and pepper.
- Heat sauté pan to medium-high. Sauté zucchini and onions until soft. Deglaze with lemon juice before removing from heat.
- For the Mahi Mahi, season the fish with canola oil, lemon juice, granulated garlic, crushed red pepper, salt and pepper.
- Preheat the grill to 400F. Grill the fish until cooked through (145F internal temperature).
- To serve, layer the rice with zucchini, onions and Mahi Mahi. Top with the kale pesto to serve.
