Taking Inspiration from Kalyn- Weekend Herb Blogging

When I heard that Anna of Anna's Cool Finds was hosting while Kalyn is at the Blogher Convention, I had a recipe from Wednesday night's tapas. I saw a recipe by Kayln for an herb rub for fish and since the theme for this weeks tapas was lowfat, healthy food, I decided to take a page from her book, and make something similar. I used cilantro I bought, fresh basil from my "moving garden", lemon juice, olive oil, and fresh parmagiano reggiano. I ground it together by pulsing it in my Magic Bullet, spread it on mahi-mahi fillets and baked for 15 minutes, then broiled for a couple of minutes to make a bit of a crust.For those of you who have not yet succumbed to the Magic Bullet infomercial, you can use a blender or food processor instead.

This turned out to be delicious, almost like a pesto, but a little lighter than traditional pesto with a citrus-y taste that went very well with the delicate flavor of the fish. This lends itself to a milder flavored fish, but I think it could also be a great base for a salad dressing, or served over hot vegetables like zucchini or cauliflower , or even used on chicken as well. This is more guidelines than a recipe, so grab some herbs, some oil and play with food to come up with your own spin!

Herb-Crusted Mahi-Mahi

1 bunch cilantro, without stems
1 handful fresh basil leaves

1/4 cup olive oil

1/2 lemon squeezed

2-ounce chunk of parmesan cheese

3 cloves garlic minced

6 small mahi-mahi fillets (3-4 ounces a piece)

Put all ingredients together in Magic Bullet or food processor.Pulse until well-mixed, adding more olive oil if necessary to get to the consistency of pesto. Spread on top of fish fillets. Bake in ove for 15 minutes or until fillets flake with a fork. Broil 2-3 minutes to toast cheese and then serve.