Grilled white fish with zucchini and kale pesto (Gluten-Free Nightshade-Free Recipe Analysis)

Name: Grilled white fish with zucchini and kale pesto (Gluten-Free Nightshade-Free Recipe Analysis)
Total time: 25 min
Yield: 4 servings
Ingredients: 3 oz. kale; 4 tbsp lemon juice; 2 oz. walnuts; 1 garlic clove; 1 tsp salt; 1/2 tsp ground black pepper; 1 cup olive oil; 2 zucchini; 1 1/2 lbs white fish (thawed at room temperature, if frozen)

Fire up the grill—or just pretend that your kitchen is the new outdoors—and treat yourself to this yummy seared white fish meal, complete with crisp ribbons of zucchini. The finishing touch? A fresh, delicate kale pesto makes this keto dish burst with flavor!

Full recipe at www.dietdoctor.com

Serving

Compliance

Based on the Gluten-Free Nightshade-Free way of eating preset. View more Gluten-Free Nightshade-Free recipes.

1501g

Ingredients

3 oz. kale

3 oz (85g) Kale, Raw

85g

4 tbsp lemon juice

4 tbsp (61g) Lemon Juice, Raw

61g

2 oz. walnuts

2 oz (57g) Nuts, Walnuts, English

57g

1 garlic clove

1 clove (3g) Garlic, Raw

1 tsp salt

1 tsp (6g) Salt, Table

1/2 tsp ground black pepper

0.5 tsp (1.1g) Spices, Pepper, Black

1.1g

1 cup olive oil

1 cup (216g) Oil, Olive, Salad Or Cooking

216g

2 zucchini

2 medium (392g) Squash, Summer, Zucchini, Includes Skin, Raw

392g

1 1/2 lbs white fish (thawed at room temperature, if frozen)

1.5 lbs (680g) Fish, Sucker, White, Raw

680g