I’ve found yet another nice use for my Tuna Pâté, my go to snack of choice with celery sticks; and my Pesto Sauce, which I like to keep on hand at all times for a variety of uses. In my protein weekly rotations, today was fish day so I made this for lunch and it was VERY filling and quite tasty. I served it with a side of butter sauteed zucchini noodles, which were very good with it.
1 6-ounce Swai filet (tilapia, sole or flounder would also do nicely)
1/8 batch of my Tuna Pâté: https://buttoni.wordpress.com/2011/06/23/peggys-tuna-pate/
1 T. my Pesto Sauce: https://buttoni.wordpress.com/2011/06/09/pesto-sauce/
DIRECTIONS: Preheat broiler. Either line an individual serving plate with foil, or grease a non-stick baking pan. Lay fish onto foil/pan. Spread about 2T. Tuna Pâté on top leaving the edges of the filet exposed. Using a spoon, now drizzle 1 T. Pesto Sauce in a line down the center of the tuna coating. If it dribbles down the sides of the fish, do not worry. As the fish broils, the oil in the pesto and the butter in the pâté melt down to baste the fish. Broil for about 15 minutes. When done, either drain off the oil/butter in the dish. Using a wide spatula, lift the filet out of the pan and onto the plate or serving serving platter.
NUTRITIONAL INFO: Makes 1 serving which contains:
24.1 g fat
1.2 g carbs, .5 g fiber, .7 g NET CARBS
27.6 g protein
953 mg sodium
10% RDA Vitamin A, 48% B12, 26% niacin, 35% selenium, 97% phosphorous