Ingredients • 1 small piece (30gm) of halibut or salmon • 15 gm chia seeds • Few pine nuts ( optional) • 2 large cloves garlic, peeled • 1 cup fresh basil leaves • Salt/ sea salt to taste • Water if needed for the pesto
To make Pesto To make the pesto, in a small bowl, whisk together the chia seeds and water and let stand for about 20 minutes • Place the garlic, chia mixture, basil, 1 teaspoon of the salt, in a food processor or powerful blender.
For the grill
• Place the fish skin side up on grill over medium-high heat for 4 minutes. • Carefully turn the fish over, skin side down, and cook until fish is just opaque, about 6 more minutes. • Top the fish with one teaspoon (5 gm) of the chia pesto and serve.
** You can also use chicken breast/ low-fat tofu or paneer instead of fish ** You can freeze the remaining pesto for up to three months or refrigerate for up to three days to be used for spreads on sandwiches or bread, as a sauce for pasta, mix into salad dressing, mix it into salads, etc
Nutritional information (1 pc of fish or paneer with 1 teaspoon chia pesto)