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Week of 7/8/24

White Fish with Pistou
with quinoa / summer vegetable saute

Active: 40 Total: 40
Original GF Paleo Vegetarian
White Fish with Pistou

We first featured this summery French-inspired meal in 2022. With bright seasonal vegetables and a fresh sauce, it's a colorful way to start off the week.
Smarts: Pistou is a French basil sauce that is just like pesto except without the pine nuts. 

Proteins
Fish, non-canned
Cuisines
European - Mediterranean
Save recipe
38

Ingredients

Metric
Servings:
4
Quinoa:
  • Quinoa, uncooked - 1/2 cup
  • Stock, any type - 1 cup
Pistou:
  • Garlic - 2 cloves , peeled
  • Cheese, parmesan - 1 oz , chopped
  • Basil leaves, fresh - 1 1/2 oz
  • Oil, olive - 1/4 cup
White Fish with Summer Vegetable Saute:
  • Fish, any white variety - 1 lb
  • Asparagus - 1 bunch , chopped
  • Corn kernels, fresh or frozen - 1 1/2 cups
  • Tomatoes, cherry or grape - 1 1/2 cups , halved
  • Lemons - 1 , wedges
  • Butter - 2 Tbsp
  • Oil, olive - 1 1/2 Tbsp

Prep

  1. Fish - Thaw if frozen, then rinse and pat dry. Season with some salt and pepper.

  2. Make quinoa - Combine quinoa with stock in a saucepan. Add some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)

  3. Make pistou - Peel garlic cloves. Place parmesan cheese, garlic cloves, and basil leaves in a food processor. Pulse until all ingredients are well chopped. With food processor running, drizzle in olive oil (portion for pistou) until smooth. (Add some additional olive oil if needed to help everything blend.) Season to taste with some salt and pepper. (Can be done up to 5 days ahead)

  4. Asparagus - Chop into bite-sized pieces. (Can be done up to 5 days ahead)

  5. Corn - If using fresh corn, slice kernels off the cobs. If using frozen corn, defrost. (Can be done 1 day ahead)

  6. Tomatoes / Lemons - Prep as directed. Store separately. (Can be done 1 day ahead)

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Make

  1. Heat a large saute pan over medium heat. Add butter. When butter melts, add asparagus with some salt. Saute until tender, 3 to 6 minutes (depending on thickness).

  2. To asparagus, add corn and tomatoes and saute until tomatoes soften slightly, about 2 minutes more. Squeeze about half the lemon wedges into the saute. Season with some salt and pepper.

  3. Move pan with the vegetables off the heat and cover to keep warm. (If you want to use the same pan to cook the fish, transfer the vegetables to a serving platter and wipe out the pan.)

  4. Place a nonstick pan over medium heat. Add olive oil (portion for fish). When oil is shimmering, add fish and leave it to sear on one side until golden brown, ~2 minutes. Flip fish and cook on the other side until it flakes easily, 2 to 4 minutes more (depending on thickness).

  5. If quinoa was made ahead, reheat in the microwave.

  6. Serve fish over quinoa with vegetable saute on the side. Serve pistou over fish and extra lemon wedges on the side. Enjoy!

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