Photo: Mike Kenneally
Baked Tilapia with Arugula and Pecan Pesto
11 ingredients
20 min + 20 min
4 servings
openrecipes
"Having lived in the culinary paradise known as Vietnam for a few years has inspired me to experiment with a variety of Asian fusion dishes; this is one of my favorites. Most of these ingredients are abundant in the US as well as in Vietnam. This unique pesto gives the Tilapia a tantalizing flavor. Hope you enjoy!"
Estimated Nutrition (whole recipe, rough)
663
Calories
31g
Protein
56g
Fat
11g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 cups young arugula leaves, rinsed and dried
- 2 cloves garlic, minced
- 1/2 cup chopped pecans
- 1/4 cup extra virgin olive oil
- 1/4 cup grated Parmigiano-Reggiano cheese
- 1/2 teaspoon ground black pepper
- 1 dash fresh lemon juice
- sea salt to taste
- 1/2 cup young arugula leaves, rinsed and dried
- 4 (8 ounce) fillets tilapia
- 1 tablespoon grated Parmigiano-Reggiano cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes