Halibut, Bluefish or Mahi Mahi with Macadamia Nut-Cilantro Pesto

Monahan's Seafood Market | Fresh Whole Fish, Fillets, Shellfish, Recipes, Catering & Lunch Counter-Ann Arbor, Michigan

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

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Monahan's Seafood

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