Sometimes, good things can happen from the laziness of not wanting to stop by the store on the way home. Last week, was one of those times- a Wednesday night home late from work and wanting something more than a quick salad. I ended up with one of the best tasting grilled fish recipes I have ever made.
What I really wanted was pesto. I had a bunch of basil left over from my favorite tomato/basil soup (as I am writing this I realize I haven’t even posted that yet…stay tuned. It’s amazing.) Cheese? Nope. Pine nuts? Couldn’t be. Any kind of nuts I could substitute? not a chance. All I saw was some papaya juice I had bought to make me feel like I was still in Maui. Enter the best cheese-less, nut-less pesto you’ve ever had.
Basil-Papya Pesto
2 bunches of fresh basil leaves
A few TB olive oil
2 small splashes of natural papaya juice or a few frozen papaya/mango cubes
Combine the above ingredients in a small blender and blend until smooth and pesto like. Spread on top on your fish (I used mahi mahi, but any light white fish will do), and bake in the oven at 375 for 15 min or so. Beautiful!
Made this last night– so incredible and tasty! I used fresh tipalia filets but I can’t wait to try it again over mahi mahi