This unique, flavorful pesto goes well over a mild-tasting fish like trout. Any firm white fish will work, as will shrimp. If you want to experiment, you can substitute herbs and nuts of your choice for a totally different pesto.

RECIPE INSTRUCTIONS
1. Lightly coat a large, nonstick skillet with cooking spray, add the oil and set over medium-high heat. Dust fish with flour and sauté for about 8 minutes, turning halfway through, or just until the fish flakes when tested with a fork.

2. Meanwhile, prepare the pesto by combining the spinach, cilantro, almonds, olive oil, Parmesan, lemon juice and garlic in the bowl of a food processor. Pulse until the ingredients are all finely chopped and well combined. If the mixture is too dry, add 1 or 2 Tbsp of water.

3. Serve the fish hot, with the pesto spooned over the top.

INGREDIENTS
1 1/2 lb lake trout (or tilapia)
1/4 cup all-purpose flour
2 tsp vegetable oil

PESTO:
3/4 cup tightly packed baby spinach leaves
1/3 cup chopped cilantro
2 Tbsp chopped toasted almonds
2 Tbsp olive oil
2 Tbsp grated Parmesan cheese
1 tsp lemon juice
1/2 tsp finely chopped garlic

NOTES
Nutritional Analysis per Serving

Calories 220
Protein 21 g
Fat 12 g
Saturated Fat 2.1 g
Carbohydrates 5 g
Cholesterol 66 mg
Sodium 60 mg
Fiber 0.4 g

Prep Time: 5 minutes
Cook Time: 10 minutes

Make Ahead: Prepare pesto early in the day

Serves 6

Nutrition Watch: Almonds appear to decrease blood sugar after you eat, thereby helping prevent the risk of diabetes. Almonds are high in good fatty acids, but keep in mind that they are also high in calories and unsaturated fats