No image available
No image available
Your request is being processed.

Baked Fish with Thai Pesto

This baked fish and pesto recipe packs a flavorful punch from a surprising mix of fresh herbs, ginger, coconut, jalapenos and lemon peel.


    Makes 4-6 servings

  • 1 1/2
    cupslightly packed fresh basil leaves
  • 1
    cuplightly packed fresh cilantro leaves
  • 4
    green onions, coarsely chopped
  • 1/4
    cuplightly packed fresh mint leaves
  • 1/4
    cuproasted peanuts
  • 1-2
    jalapeño peppers, seeded and coarsely chopped
  • 2
    tablespoonschopped fresh ginger
  • 2
    tablespoonsflaked coconut
  • 2
    tablespoonsfresh lemon juice
  • 3
  • 1/2
    teaspoongrated lemon peel
  • 1/2
  • 1/2
    cuppeanut oil
  • 2
    poundsboneless salmon or other fish fillets
  • Lemon and cucumber slices


  1. Preheat oven to 375°F. Lightly oil baking sheet.
  2. Place basil, cilantro, green onions, mint, peanuts, jalapeños, ginger, coconut, lemon juice, garlic, lemon peel and sugar in pitcher of KitchenAid ® Torrent ™ Blender.
  3. Cover and blend on medium-low speed until finely chopped, stopping once to scrape sides. While blending on medium speed, add oil in thin steady stream through ingredient adder on top. Blend 30 seconds or until well blended.
  4. Rinse fish and pat dry with paper towels; place on prepared baking sheet. Spread pesto over each fillet.
  5. Bake 10 minutes or just until fish begins to flake when tested with fork and center is opaque. Garnish with lemon and cucumber slices.
Live Chat
Live Chat