It's still summer and nothing says summer more than fresh fish. And when you don't have any fresh fish you can just use frozen, but by eating it in the summer pretend it was actually caught yesterday.
This original recipe was done with salmon but I have frozen tilapia in bulk stashed away in the freezer so I used that instead. Tilapia has a more subdued taste that salmon so the taste of the pesto really dominated the flavors, which I didn't mind because the pesto was amazing.
Fresh Pesto
(recipe by Nourishing Traditions):
Makes 1 cup
2 cups packed fresh basil leaves, washed, dried
2-4 garlic cloves, peeled
1/2 tsp sea salt
1.4 cup pine nuts (optional!)
1/4 cup grated Parmesan cheese
1/4-1/2 cup evoo
Fresh pine nuts were entirely too expensive so I did with out. Place basil in food processor. Pulse. Add garlic, salt, pine nuts and cheese, blend well. Slowly pour in evoo while processor is still running. Pesto will form a thick paste.
Fish Foil Parcel
(recipe by Jamie's Revolution)
2 handfuls of green beans
2 lemons
1 7 oz chunky salmon fillets
2 heaping TBSPs green pesto
olive oil
sea salt, fresh ground black pepper
Heat oven to 400 F. Trim beans and wash. Place in center of large piece of tin foil. Place fillet on top. Drizzle with pesto and olive oil. Squeeze lemon. Season with salt and pepper. Fold up foil into parcel. Place on baking sheet and into oven for 15 minutes. That easy!
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