This twist on the classic pesto recipe uses macadamia nuts and coconut oil and is paired with grilled fish kebabs for quick, easy and healthy dinner!

INgredients

• 1/4 cup Macadamia Nuts (37g), plus additional for garnish
• 1 1/2 Cups Cilantro, lightly packed
• 1/2 tsp Fresh ginger, minced
• 1 tsp Fresh lime juice
• 2-3 Tbsp Coconut oil, melted
• Salt and Pepper to taste
• 2 Fillets of Mahi Mahi(12oz)
• Pineapple chunks, for skewering

Directions

To make the pesto:

• Preheat your oven to 400 degrees and place the macadamia nuts on a small baking sheet.
• Bake the nuts until they are toasted and goldenbrown, about 10-12 minutes.
• Add the nuts into a small food processor and process until they are slightly crumbly.
• Add in the cilantro, ginger, and lime juice.
• Process until the cilantro is broken down.
• Add in 2 Tbsp of melted coconut oil and process until well combined. You may add additional oil if you like it runnier.
• Season to taste with salt and pepper.

Fish Prep & Skewers:

• Cut the Mahi Mahi into large chunks and place into a medium bowl.
• Pour half of the pesto on top of the fish and stir until the fish is well coated.
• Cover and refrigerate for at least an hour.
• Preheat your grill to medium heat.
• Divide the fish and add as much pineapple as you want evenly between two skewers.
• Place the skewers on the grill and cook until the fish is white throughout and the pineapple has nice grill marks – about 2-4 minutes per side.
• Serve the skewers with the remaining pesto and top with remaining toasted macadamia nuts.
• DEVOUR!