• Weyand's Chef

Grilled Snapper with Almond Oregano Pesto

Ingredients:

One 2 pound Snapper, scales and fins removed, gutted

4 parsley stems

2 slices lemon

1 clove garlic, crushed

1/4 cup extra virgin olive oil

Sea Salt

Freshly ground black pepper

3/4 cup blanched whole almonds

2 cloves garlic

1 fresh anchovy fillet

1 tablespoon coarse sea salt, plus additional for finishing

1 cup oregano leaves

1/4 cup lemon juice

1/4 cup freshly squeezed blood orange juice (or regular orange juice)

3/4 cup extra virgin olive oil

Freshly ground black pepper


Preparation:

Toast the almonds. Using a small mortar and pestle or a small food processor, pound or process the nuts to small pieces (but not a powder). Transfer to a small mixing bowl and set aside. Combine the garlic, anchovy fillet, and one teaspoon of the salt and pound into a paste. Add the oregano leaves 1/4 cup at a time along with one quarter of the remaining salt each time. Continue to pound or process the ingredients to a fine paste. Add the paste to the almonds, stirring to combine. Add the lemon juice, blood orange juice, and olive oil, and combine well. Season with salt and freshly ground black pepper. Use immediately or store in an airtight container in the refrigerator. If making ahead, drizzle some additional olive oil over the pesto to help it keep it's color.


Prepare a charcoal fire and heat the grill over it. Dry the fish with paper towels. Stuff the cavity with the parsley stems, lemon slices, and garlic. Rub the fish on both sides with olive oil (use about 2 tablespoons per side) and season with salt and pepper. When the coals are white-hot, place the fish over the medium high part of the fire (where you can hold your hand above the coals for, say, four seconds). If the flames jump to touch the fish, move it to a cooler part of the grill. Grill the fish for 8-10 minutes per side. The skin should be charred but not blackened. The flesh of the fish, when touched, should gently break away under the skin. Fillet the fish and transfer to two serving plates. Spoon a few tablespoons of the pesto over each piece just before serving. Serves 2. Recipe obtained from Best of the Best by the editors of Food and Wine recipe by David Pasternack and Ed Levine



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