Grilled white fish with zucchini and kale pesto

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This recipe has been reposted here with permission from Diet doctor. The original recipe can be found here.
Fire up the grill—or just pretend that your kitchen is the new outdoors — and treat yourself to this yummy seared white fish meal, complete with crisp ribbons of zucchini. The finishing touch? A fresh, delicate kale pesto makes this
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Course Main Course


  • 3 oz. Kale
  • 3 tbsp lemon juice or lime juice
  • 2 oz. walnuts
  • 1 clove garlic
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1/2 cup olive oil
  • 1 ¼ lb zucchini
  • 1 ½ lbs white fish fillets


  • Start preparing the pesto by roughly chopping the kale. Place the kale, walnuts, lime, and garlic in a blender or food processor and puru00e9e until smooth. Season with salt and pepper. Add the oil towards the end and process a bit more. Set aside.
  • Rinse the zucchini and cut thinly with a sharp knife, slicer, or mandolin. Put the slices in a bowl. Season with salt and pepper to taste, and dress with lemon juice and olive oil. Set aside.
  • Salt both sides of the fish and let sit for a few minutes. Wipe off excess liquid and brush with oil.
  • Grill or fry the fish for a few minutes on each side in a frying pan with oil on medium-high heat. Season with pepper and serve together with the zucchini and pesto.


Carbohydrates: 5g
Keyword low-carb
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