Grilled Fish with Pesto Recipe
Vegan grilled fish with pesto delivers smoky char and herby brightness, creating a stylish, flavor-packed main dish.
Ingredients
- For Vegan Fish
- Vegan fish fillets soy or pea protein-based – 4 (about 6 oz each)
- Olive oil – 2 tbsp
- Lemon juice – 1 tbsp
- Salt – ½ tsp
- Black pepper – ½ tsp
- For Pesto
- Fresh basil leaves – 1 cup
- Garlic – 2 cloves
- Pine nuts – 2 tbsp
- Olive oil – 3 tbsp
- Lemon juice – 1 tbsp
- Nutritional yeast – 2 tbsp
- Salt – ¼ tsp
- Black pepper – ¼ tsp
Instructions
- Pat vegan fish fillets dry.
- Brush fillets with olive oil, lemon juice, salt, and pepper; let rest 8 minutes.
- Preheat grill to medium-high; oil grates lightly.
- Grill fish 6–7 minutes per side until lightly charred and tender.
- In a blender, combine basil, garlic, pine nuts, olive oil, lemon juice, nutritional yeast, salt, and pepper; blend smooth.
- Remove grilled fish, drizzle generously with pesto, and garnish with basil leaves.
Notes
Nutritional Values (per serving)
- Calories: 255
- Total Fat: 13 g
- Saturated Fat: 2 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 23 g
Vitamins & Minerals (per serving)
- Vitamin C: 22%
- Vitamin A: 19%
- Iron: 10%
- Calcium: 8%
- Potassium: 15%
Additional Tips
- Swap pine nuts with walnuts for a budget-friendly pesto.
- Grill lemon halves for smoky citrus drizzle.
- Pair with roasted vegetables or pasta for a full Italian-inspired meal.