In The Chia Cookbook, the author Janie Hoffman shows you how to use the powerful superfood beyond overnight oats.
If you’re looking to increase your intake of omega-3s, you can’t do better than to have a meal that combines chia with fish, especially halibut (Alaskan halibut in particular is one of your best seafood sources of omega-3s). The tasty pesto that tops off this dish is also delicious tossed with pasta.
- To make the pesto, in a small bowl, whisk together the chia seeds and water and let stand for about 20 minutes. (Makes 1⁄4 cup thick chia gel.)
- Place the walnuts, pine nuts, garlic, chia gel, basil, 1 teaspoon of the salt, and the pepper in a food processor or powerful blender. Pulse to coarsely chop. Keep processor on as you drizzle in the olive oil in a steady stream until incorporated. Taste and adjust seasonings. Reserve 1⁄4 cup of pesto and refrigerate the remainder in an airtight container for up to 3 days to toss with pasta for another meal. Or freeze for up to 3 months for later use.
- Prepare an indoor or outdoor grill. Brush the fish with the 1 tablespoon oil and place skin side up on grill. Close the lid and grill over medium-high heat for approximately 4 minutes. Carefully turn the fish over, skin side down, and cook until fish is just opaque, about 6 more minutes. Transfer the fish to a plate, sprinkle with the remaining 1⁄4 teaspoon of salt, cover loosely with aluminum foil, and let stand for about 5 minutes to finish the cooking process.
- Top halibut with a spoonful of the reserved pesto and serve.
Reprinted with permission from The Chia Cookbook copyright © 2015 Janie Hoffman. Published by Ten Speed Press, an imprint of Penguin Random House LLC.