with Pesto

Ingredients

• 10 skinless Mahimahi fillets, about 6 ounces each
• Olive oil
• Salt and freshly ground pepper
• 1 cup packed basil leaves
• 2 garlic cloves
• 1/4 cup pine nuts
• 1/2 cup extra virgin olive oil
• 1/2 cup grated imported Parmesan cheese

Instructions

1. Preheat the grill or barbecue. Brush the mahimahi all over with oil and season with salt and pepper.

2. In a food processor, combine the basil, garlic, pine nuts, and oil. Process until pureed. Add the Parmesan and pulse to combine.

3. Grill fish about 5 minutes per side.

4. To serve, paint mahimahi lightly with sauce. Place the remainder of the sauce in a bowl and serve on the side.

Other Seafod Recipes

Halibut en Papillote
Lobster Linguini Entrée
Mediterranean Sea Bass
Mille-Feuille of Salmon and Caviar
Poached Salmon
Red Snapper a La Veracruzana
Salmon
Salt-Crusted Wild Striped Bass
Steamed Striped Bass
Yellowtail Tartar

Tip

Superb Pesto