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
