Fish Recipe of the week: Dorado with Pesto
We had a chance to try a special pesto sauce recommended by our friend, Chef John Higgins. He had a chance to construct his own variation on the classic one time when he was in Alaska at a lodge and they had been delivered an oversupply of Pistachio nuts. Instead of the traditional Pine Nut Pesto he decided to try the pistachio and they worked great on the Halibut he was serving that night. With some fresh Dorado fillets and a supply of Pistachio nuts we decided to give it a try and were pleasantly surprised.
1 cup loose Basil leaves (we grow our own and ours are an Italian Basil, a little peppery)
5 minced cloves of garlic
¼ cup grated Parmesan cheese (fresh is better than the contained stuff, but use what you have)
½ cup chopped Pistachio nuts (we hulled our own, broke loose the paper hulls and chopped them with an Alaskan two bladed rocker knife)(this makes it easy to clean up as you don’t get little pieces of nut all over the counter and the floor).
½ cup Avocado or Olive oil
Use a food processor and pulse the Basil, Garlic and Cheese until they are smooth.
Slowly add the oil while pulsing, then add salt and pepper to taste.
Mix in the chopped nuts, then add a little more oil if needed to make a loose paste
Cut the fish into serving portions, brush with oil and add a bit of salt and pepper to both sides.
Preheat the grill and burn it off, then reduce the heat to medium-low, brush the veg-fish rack with oil.
Place the fillets on the grill for 5-8 minutes (depending on the thickness) then turn.
Top the fish with a layer of the pesto and finish off for another 5-8 minutes (depending on thickness)
Serve with rice and a green salad!