Grilled Fish with Pesto and Red Bell Pepper Puree

Ingredients

• 2 8-oz. fish fillets (preferably a mild fish)
• 3 tablespoons basil pesto
• 6 ounces fire roasted sweet red bell peppers, drained
• 1/2 teaspoon Organic Grinders Garlic and Herb Sea Salt
• 1 sprig basil
• 1 slice organic lemon
• Basmati with Wild Rice and Seasoning Packet

Directions

1. Drain jarred red bell peppers. Puree in a blender or a food processor.
2. Add sea salt to the red bell pepper puree.
3. Prepare Basmati rice according to package directions. Cover and keep warm.
4. Brush pesto sauce evenly over both sides of the fish fillets.
5. Grill fish until done.
6. Heat red bell pepper puree and spoon onto middle of plate.
7. Place fish fillets on top of sauce.
8. Garnish with basil and lemon. Serve with Basmati rice.