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Recipes for Repair: A 10 Week Program for Chronic Inflammation and Food Sensitivities book cover

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Sautéed Filet of Sole with Artichoke Pesto

Posted on January 19, 2014 at 7:57 pm by Laura Piazza / Dairy Free, Entrees, GAPS, Gluten Free, Grain Free, Low Sugar, Paleo, Phase 1, Primal, Recipes, Specific Carbohydrate Diet, Vegetarian / 0

Try this unique pesto on your fish. For a snack, use any extra sauce as a dip for celery and carrots.

Sautéed Filet of Sole with Artichoke Pesto
 
Print
Prep time
10 mins
Cook time
10 mins
Total time
20 mins
 
Author: Gail Piazza
Recipe type: Phase 1 • Entree
Serves: 4
Ingredients
  • Pesto
  • 1 tablespoon extra virgin olive oil or coconut oil
  • 1 small shallot, chopped
  • 1 clove garlic, chopped
  • 8 almonds
  • 1 can (14 ounces) artichoke hearts, drained
  • ½ teaspoon sea salt
  • ¼ cup basil leaves
  • 2 tablespoons parsley leaves, stems removed
  • ¼ cup Homemade Mayonnaise (page 271)

  • Fish
  • 1 tablespoon extra virgin olive oil
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon sea salt
  • 4 filets of sole
Instructions
  1. Heat the oil in a small frying pan over medium-high heat for 2 minutes, or until hot.
  2. Add the shallots and garlic and sauté for 1 minute, or until limp.
  3. Place the almonds, artichoke hearts, salt, basil, parsley and mayonnaise in the bowl of a food processor. Cover, and pulse several times until you reach the desired consistency – the pesto can be served chunky or smooth, to your taste.
  4. Heat the oil in a medium-sized frying pan over medium heat for 1 minute, or until hot.
  5. Combine the garlic powder, onion powder and salt.
  6. Place 2 filets in the frying pan. Sprinkle the tops of the filets with the garlic salt mixture and cook the fish for 2 minutes. Carefully turn the fish, sprinkle with more of the garlic salt mixture, and cook for 2 minutes. Remove the cooked filets to a platter.
  7. Repeat Step 6 with the remaining filets.
  8. Serve each filet topped with 2-3 tablespoons of the pesto.
  9. Store any remaining pesto in the refrigerator, for future use as a dip with carrots and celery.
Notes
Phase 3 Variation: Once you reach Phase 3, you may add ¼ cup grated Parmesan cheese to this pesto before serving. Try it over buckwheat pasta, topped with additional grated cheese and freshly chopped tomatoes.
3.2.2265

 

Tags: artichoke pesto, fish, sole

« Artichoke Leek Soup
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Recipes for Repair: A 10 Week Program for Chronic Inflammation and Food Sensitivities book cover

306 pages • 182 recipes • only $24.95!

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