Barbecued Pesto Fish Recipes

GRILLED FISH FILLET WITH PESTO SAUCE

Steps:

• Heat the Philips Airfryer to 180C.
• Brush the fish fillets with the oil and season with pepper & salt. Place in the cooking basket of the Airfryer and slide the basket into the Philips Airfryer. Set the timer for 8 minutes.
• Pick the basil leaves and place them with the garlic, pine nuts, Parmesan cheese and olive oil in a food processor or pestle and mortar. Pulse or grind the mixture until it turns into a sauce. Add some salt to taste.
• Place the fish fillets on a serving plate and serve them drizzled with the pesto sauce.

GRILLED PESTO-FISH FOIL PACK

Steps:

• Heat gas or charcoal grill. In medium nonmetal bowl, mix tomatoes, olives and pesto.
• Place fish on 24x12-inch sheet of heavy-duty foil. Sprinkle salt and pepper over fish. Top with tomato mixture. Bring up 2 sides of foil over fish so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space on sides for heat circulation and expansion. Fold other sides to seal.
• Place on grill over medium heat. Cover grill; cook 20 to 30 minutes or until fish flakes easily with fork. Top with parsley.

ROASTED COD WITH BASIL PESTO & GARLIC BREADCRUMBS

Steps:

• Heat the oven to 450°F. Spread the tomato slices on a large plate and season with 1/4 tsp. salt and a few grinds of black pepper. Heat a large sauté pan over medium heat for 1 minute. Pour in the olive oil, add the breadcrumbs, and season with 1/4 tsp. salt. Cook, stirring, until the breadcrumbs start to turn a light golden brown, about 4 minutes. Add the garlic and continue to cook, stirring, for another 1 minute. Transfer to a bowl.
• Set the fish on a large rimmed baking sheet lined with foil. Season with salt and pepper. Divide the pesto evenly over the fish and top each with two or three tomato slices and the breadcrumbs. Roast until the fish is opaque on the sides and starts to flake, about 10 minutes. Serve immediately.

GRILLED ITALIAN PESTO SALMON 30 MINUTES START TO FINISH

Steps:

• In a small bowl, whisk the pesto, onions, lemon juice, and garlic. Add a few grinds of pepper and a pinch of salt.
• Lightly coat the grill rack with cooking oil or spray. Heat grill to medium high heat (350 F.).
• Once the grill reaches the proper temperature, place salmon skin side down on the grill rack.
• Grill covered over medium heat for about 5 minutes.
• Spoon some of the pesto sauce over the salmon taking care it doesn't flame up.
• Grill 15 minutes longer or until fish flakes easily with a fork. Baste occasionally with the remaining pesto sauce.
• Serve with lemon wedges.

BARBECUED PESTO FISH

Steps:

• Put basil, garlic and cashews into food processor. While processing pour the oil in a steady stream through the top, until well blended.
• Add the parmesan and process for 15 seconds.
• Spread pesto over both sides of fish and wrap securely in a buttered piece of foil.
• Place on preheated grill over medium heat for 15-20 minutes or until cooked through.

GRILLED SWORDFISH WITH PESTO

Steps:

• In a bowl combine the gingerroot, garlic, lime juice, oil, thyme, salt and pepper. Arrange the swordfish steaks in a shallow glass baking dish and spoon the marinade over them. Let the fish marinate, covered and chilled, turning once, for an hour. Meanwhile, make the pesto. In a food processor combine all the ingredients and transfer to a bowl.
• Place swordfish steaks on your grill. Cook the steaks 4 inches above the coals for 3 to 4 minutes on each side, or until firm to the touch. Alternatively, broil them under a preheated broiler 4 inches from the heat for 3 to 4 minutes on each side. Serve with pesto.