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Print versionParrot fish filets with fresh herb pesto
Ingredients
- 30 ml (2 tbsp.) fresh herb pesto
- 15 ml (1 tbsp.) olive oil
- 4 parrot fish filets,180 to 240 g (6 to 8 oz.) each
- Orange juice
- Fresh Herb Pesto
- 250 ml (1 cup) fresh herbs of your choice (flatleaf parsley, basil, chives, sage)*, coarsely chopped
- 90 ml (6 tbsp.) toasted hazelnuts (optional)
- 75 ml (1/3 cup) olive oil
- 5 ml (1 tsp.) salt
Based on 7 vote(s)
Less than 30 minutes
Serves : 4 servings
Preparation time : 10 minutes
Preparation : Easy
Cooking time : 4 minutes
Preparation time : 10 minutes
Preparation : Easy
Cooking time : 4 minutes
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Combine herb pesto with olive oil and use to coat fish filets. Barbecue filets over medium-high heat for 2 minutes on each side.
Drizzle with orange juice after cooking and serve with a touch of fresh herb pesto. Accompany with a salad or grilled vegetables.
Fresh Herb Pesto
Place all ingredients in a blender and process until smooth and creamy. Place any remaining pesto in a glass jar and cover surface with a little olive oil. It will keep in the refrigerator for a good week. Pesto also freezes extremely well.
*Herbs can be combined or substituted to taste, but be careful with sage—it has a powerful flavour.
Variation: Parrot fish filets can be replaced with barramundi or grouper filets.
