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Jalapeño Baked Fish with Thai Pesto


  • Makes 4 to 6 servings

  • 1 1/2 cups lightly packed fresh basil leaves
  • 1 cup lightly packed fresh cilantro leaves
  • 4 green onions, coarsely chopped
  • 1/4 cup lightly packed fresh mint leaves
  • 1/4 cup roasted peanuts
  • 1 to 2 jalapeño peppers, seeded and coarsely chopped
  • 2 tablespoons chopped fresh ginger
  • 2 tablespoons flaked coconut
  • 2 tablespoons fresh lemon juice
  • 3 cloves garlic
  • 1/2 teaspoon grated lemon peel
  • 1/2 teaspoon sugar
  • 1/2 cup peanut oil
  • 2 pounds boneless salmon or other fish fillets
  • Lemon and cucumber slices


  1. 1. Preheat oven to 375°F. Lightly oil baking sheet.
  2. 2. Place basil, cilantro, green onions, mint, peanuts, jalapeños, ginger, coconut, lemon juice, garlic, lemon peel and sugar in pitcher of KitchenAid® Torrent™ Blender. 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.
  3. 3. Rinse fish and pat dry with paper towels; place on prepared baking sheet. Spread pesto over each fillet.
  4. 4. Bake 10 minutes or just until fish begins to flake when tested with fork and center is opaque. Garnish with lemon and cucumber slices.
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