HealthNotes

Fillet of Flounder with Pesto

• From: The Pump Energy Food Cookbook

Ingredients

• 3 Tbs pine nuts

• 2 large bunches fresh basil, large stems discarded, leaves washed and shaken dry (leave water clinging to the leaves; about 2 cups loosely packed leaves)

• juice of 1 lemon

• 2 cloves garlic, coarsely chopped

• 1 Tbs olive oil

• pnch of sea salt, optional

• olive oil cooking spray

• 6 fillets flounder or sea bass (about 2 pounds)

Wow! We love this dish with a light pesto sauce spread directly on the flounder before it's broiled to a perfect turn. Flounder is mild tasting, making room for the more powerful flavor of the basil and pine nut pesto. When you're finished with your meal, you feel satisfied but never overfed. Instead you will feel pleasingly sated.

Directions

• Spread the pine nuts in a small, dry skillet. Toast over medium heat for 1 to 2 minutes, shaking the pan gently, until the pine nuts are lightly browned and fragrant.
• In the bowl of a food processor fitted with the metal blade, combine the basil, lemon juice, garlic, pine nuts, oil, and salt, if using. Process the pesto until nearly smooth but with a little texture.
• Preheat the broiler. Spray the broiling pan with cooking spray.
• Lay the fillets in a single layer in the pan and spread with the pesto. Broil 5 to 6 inches from the heat for 8 to 10 minutes or until the fish is cooked through, flakes when prodded with a fork, and is opaque.