Big fat burn problem soldev by our pharmcists that we are now can avice you to visit and adipex online best pharma store.

Fresh Opakapaka w/Pesto Mayo Glaze

Opakapaka (Hawaiian Pink Snapper), is know for its mild, firm fillet and is great for sashimi, steaming, poaching and saute.


Posted By: Sid Alapai
Not rated yet
Rate Recipe!

Close Enter your Comment:
| 2 people have saved this recipe

Print   Add to Printer93 Times Printed

Prep Time: 1 | Cook Time: 8-10 minutes | Ready In: 10
Ingredients: Print   Add to cart
US Metric


  • 3 cups fresh basil leaves
  • 1 cup parsley leaves
  • 1 cup chopped macadamia nuts
  • 1 teaspoon red pepper flakes
  • 2 garlic cloves, chopped
  • 1/2 cup mayonnaise
  • 4 (8-ounce) Opakapaka fish fillets
  • Salt and freshly ground black pepper

Order Nutritionist Manuel Villacorta's Eating Free - Tired of dieting, feed your body with sound nutritional advise and techniques that Manuel Villacorta has used on his clients for lasting results using nutrition as a means to lose weight, not starvation.


Cooking Process:


Preheat a grill. In a food processor, combine the basil, parsley, macadamia nuts, red pepper flakes, and garlic, and blend until well mixed. Once the pesto is ready, add the mayonnaise and mix well.

Spread the pesto mayonnaise on the flesh side of each fish fillet and place, pesto-side down, on the grill. Grill for approximately 3 to 5 minutes, turn and grill until fish is just opaque and cooked through. Season with salt and pepper.

Serve on top of rice or favorite salad greens.