halibut, bluefish or mahi mahi with macadamia nut-cilantro pesto
a wonderfully innovative deviation from traditional pesto. perfect with grilled, broiled or baked fillets.
• fresh fillets (about 1/2 lb. per person)
• 1 bunch cilantro
• 1/2 c olive oil
• 2 t garlic
• 1 t cumin
• 2 t parmesan cheese
• 1 t tiger sauce
• 1/2 chipotle pepper
• 2 oz. macadamia nuts (toasted)
• 3 t freshly squeezed lime juice
• salt & pepper to taste
preparing the pesto: to make the pesto, process or grind in a mortar & pestle the following—1 bunch of cilantro, 1 tsp. cumin, 2 t garlic, 2 t grated parmesan, 1 t tiger sauce, 1/2 t chipotle pepper (canned or a reconstituted dry chile), and 2 oz. of toasted macadamia nuts. then slowly add: 3 t lime juice and 1/2 c olive oil. add salt & pepper to taste.
cooking the fish: for grilling or broiling, the trick is to brush the fish with oil and salt & pepper, then cook 5 minutes per side per inch of thickness. serve with a dollop of pesto and a wedge of lime.
if you bake the fish, smear fillets with the pesto, and check after about 13 minutes in a 400° oven. fish fillet should be opaque and cooked through. serve with additional pesto and a wedge of lime.
substitutes: snapper, grouper, amberjack or other firm-fleshed sea fish
