Lemon-Almond Pesto with Grilled Striped Bass
  • 1 lemon
  • 1⁄2 shallot, peeled
  • 1 clove garlic, peeled
  • 1⁄4 cup whole almonds, toasted
  • 1⁄2 teaspoon sweet smoked paprika
  • 1 teaspoon sweet paprika
  • 2tablespoons sherry vinegar
  • 2/3 cup extra-virgin olive oil
  • 2 medium orange-fleshed sweet potatoes (about 1 pound)
  • 2tablespoons reduced-fat (2 percent) milk
  • 1 tablespoon butter
  • 1⁄2 tablespoon fresh lemon zest
  • 1⁄2 tablespoon fresh lemon juice, or more to taste
  • 4 (4-ounce) striped bass fillets, deboned, skin on
  • Olive oil, for brushing
  1. To make pesto: Cut lemon into six wedges and remove skin and seeds (discard). Place lemon sections, shallot, and garlic into food processor. Purée on high until mostly smooth. Add almonds, paprikas, and vinegar; continue to purée. With motor running, add olive oil in a steady stream until incorporated. Season with salt and set aside. (Makes 1 cup.)
  2. Peel and cut sweet potatoes into large pieces. Place in a medium saucepan and cover with cold water. Bring to a boil. Reduce heat and simmer until tender, about 20 minutes. Drain. In the same saucepan, bring milk, butter, and zest to a simmer. Add sweet potatoes and mix until relatively smooth, using a wooden spoon. Season to taste with lemon juice and salt. Keep warm.
  3. Prepare grill or grill pan on medium-high heat. Lightly brush each fish fillet with olive oil and season with salt and pepper. Grill, skin side down, for 3–4 minutes. Reduce heat to medium, turn, and complete grilling for about 2 minutes, or until cooked through.
  4. To serve, divide sweet potato mash among four plates. Place bass on top and dollop with lemon-almond pesto.
Recipe Notes
Nutrition Facts
Lemon-Almond Pesto with Grilled Striped Bass
Amount Per Serving
Calories 268 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 4g 20%
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 98mg 33%
Sodium 81mg 3%
Total Carbohydrates 11g 4%
Dietary Fiber 2g 8%
Protein 22g 44%
* Percent Daily Values are based on a 2000 calorie diet.


PER SERVING (with 1 tablespoon pesto): 268 cal, 15g fat (9g mono, 2g poly, 4g sat), 98mg chol, 22g protein, 11g carb, 2g fiber, 81mg sodium