Basil Pesto: Fish Pasta

An easy to prepare Basil Pesto Fish pasta.

Ingredients

• 2/3 cup Basil leaves
• 2/3 cup Walnuts
• 4 pieces Garlic gloves
• 2/3 cup olive oil
• 1/3 cup Grated Parmesan cheese
• 1 pinch salt
• 3 tablespoons Olive oil, for grilling
• 4 pieces Tilapia fillet
• 8 cups Whole Wheat pasta, cooked

Method

Basil Pesto:

1. Combine basil, walnuts and garlic in a food processor or blender and blend until ingredients are chopped finely. It may be necessary to clean up sides two to three times to get everything chopped evenly.
2. Add oil slowly (1/3 cup at a time) and blend. Add remaining oil and blend.
3. Transfer mixture to a bowl and add parmesan cheese. Stir to mix.
4. Taste and add salt only if necessary.

Basil Pesto Fish Pasta:

1. Reheat pasta in salted hot water and set aside.
2. Coat fish with 1 tablespoon pesto and grill both sides until done. Transfer to paper towel to drain oil from fish.
3. Slice fish into strips.
4. Combine pesto and pasta. Top with fish strips and serve.

Broccoli with Mustard Sauce

Broccoli is among the vegetables that is best served is best if not overcooked. Tossing it with this lemony mustard sauce is one of the fun ways my wife serves it. Prepare one and who knows, this Broccoli with Mustard Sauce be a favorite of yours.

Ingredients

• ¼ cup butter
• 1 tbsp chopped onion
• ¼ cup flour
• 80 ml milk
• 80 ml chicken stock
• 1.5 tbsp lemon juice
• 1 tbsp Dijon mustard
• 1 tsp sugar
• ½ tsp salt

Procedure

• Melt butter in medium saucepan.
• Add onion and cook gently 3 minutes, stirring.
• Add flour and stir to blend.
• Remove from the heat and add milk and chicken stock all at once. Stir to blend.
• Return to moderate heat and cook until boiling, thickened and smooth, stirring constantly.
• Stir in lemon juice, mustard, sugar, and salt.
• Keep hot. (If you are making the sauce ahead of time set it over hot water).
• Cook broccoli in a little boiling salted water until just tender.
• Serve immediately with mustard sauce spooned over.

Homemade Fancy Fish Fingers

Another easy way of preparing fish fingers.

photo link

Ingredients

• 4 pcs. (400 g) medium dalagang bukid (Yellow tail fusilier)
• 1 can (234 g) Fresh Cut Crushed pineapple, drained (reserved 2 tbsp. syrup)
• 2 tpsp calamansi juice or Lemon Juice
• ¼ kilo ground pork
• 1 medium carrot, grated
• 4 stalks kinchay, chopped
• 1 medium onion, chopped
• 1 tbsp soy sauce
• ½ cup breadcrumbs

Method

• Fillet fish and scrape flesh with a spoon. Remove bones, then marinate in pineapple syrup and calamansi juice for 15 minutes.
• Combine with the rest of the ingredients except breadcrumbs. Season with 1 tsp. iodized fine salt ( or 1tbsp. Iodized rock salt) and ½ tsp. pepper.
• Mix thoroughly.
• Form every 2tbsp. of mixture into sticks or croquettes.
• Roll in breadcrumbs and fry until golden brown.
• Serve with Ketchup.