Pesto is a sauce that originated from the city of Genoa, the capital of Liguria in Italy. Traditionally, it is made out of basil, garlic, pine nuts, salt, olive oil, and cheese. Pesto is usually poured over pasta, bread, or salads. The term pesto means “to pound or to crush”, referring to how the sauce is made. The ingredients were crushed using a marble mortar, but modern kitchen tools like food processors are now widely used as well.
This recipe uses pesto sauce to flavor grilled fish. Basil leaves are not used in this sauce and were replaced by mint and parsley.
• 1 garlic
• Half of a red chili
• Zest of half a lemon
• Juice of half a lemon
• 6 tbsp of olive oil
• Handful of capers
• 2 fillets of fish
This recipe takes about 6 to 8 minutes to make. Serves 1 to 2.
Season the fish on both sides with salt and pepper.
Drizzle olive oil on both sides of the fish.
For the pesto dressing, mix mint, parsley, garlic, chili, olive oil, capers, anchovies, lemon zest, and lemon juice.
Mash together until it turns into a pesto consistency.
Grill the fish with the skin down first.
After 2 minutes, flip the fish.
On the flesh side of the fish, spread some pesto.
Once the fish is cooked, spread more pesto on top.
Let the fish rest for 2 minutes before serving.
Serve with a side dish of rocket salad.
Ideas And Tips:
• If the capers are too salty, rinse them with water.
• This recipe uses lampuka fish. However, you can use sea bass, salmon, sardines, mackerel, or haddock for this recipe.
images – https://www.youtube.com/watch?v=loFgTzQzQZo