My sister mentioned to me the other day that I haven’t been posting anything healthy lately. Well, it’s true. I haven’t. It’s holiday season, and I’ve had plenty of excuses for making delicious treats.
But, in an effort to not gain 10 pounds before Thanksgiving even hits, I’ve decided to kick up the healthy cooking a bit. Starting with this recipe!
We still had a huge piece of wahoo in the freezer from Nick’s recent trip to Pensacola, and it was time to put it to use. The original recipe called for seared snapper, but I did a little tweaking. Any white fish would work!
(adapted from Great Food, Great Beer: The Anheuser-Busch Cookbook)
- 2 cups grape tomatoes, halved
- 1/2 cup chopped roasted red bell peppers
- 1/4 cup chopped Kalamata olives
- 2 tbsp chopped shallots
- 1 tbsp balsamic vinegar
- 2 tsp extra virgin olive oil
- salt & pepper, to taste
- 3 tbsp pesto
- 4 white fish fillets (about 6 oz each)
Preheat oven to 425 degrees. In a bowl, combine tomatoes, peppers, olive, shallot, vinegar and oil. Season with salt and pepper. Set aside.
Coat the fish in pesto in place on a parchment lined baking sheet.
Bake the fish 12-25 minutes, depending on thickness, until cooked through. Top the fish with tomato mixture and serve!
The fish was really good. It was my first time eating wahoo. It was meaty like swordfish or cooked tuna, with absolutely zero fishy taste. I love the Mediterranean flavors, and though they may not all be my sister’s favorite foods, at least this is a step in the right direction! More to come. 🙂