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Keto Grilled White Fish with Zucchini and Kale Pesto

Servings 2



  • 1.5 cup kale
  • 1 ½ tbsp lemon juice
  • 14 walnut halves
  • ½ garlic clove
  • ¼ tsp salt
  • Pinch of ground black pepper
  • 2 tbsp shredded parmesan cheese
  • 4.5 tbsp of olive oil


  • 3 tbsp butter
  • 1 zucchini
  • salt and pepper, to taste
  • 8 oz of white fish (thawed at room temperature, if frozen)
  • 1 tsp lemon pepper


  • Start preparing the pesto by coarsely chopping the kale. Place the kale, walnuts, lemon, garlic, and parmesan in a blender or food processor, and purée until smooth. Add oil and process more. Season with salt and pepper and set aside.
  • Rinse the zucchini and cut thinly with a sharp knife. In a medium skillet, melt1 tbsp of butter over low to medium heat. Add slices of zucchini and stir to coat with melted butter. Season with salt and pepper.
  • While zucchini cooks, lightly dust fish filet(s) with lemon pepper. Once zucchini has cooked over medium heat for about 5-7 minutes (or until slightly tender), add remaining butter, and then place fish filets atop the zuchinni.
  • Grill for 2-3 minutes on each side, until cooked through. Serve fish over zucchini with several dollops of prepared pesto.