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RECIPE # 4728 MAHI MAHI with CITRUS PESTO Wednesday Nov. 9, 2011

RECIPE # 4728 MAHI MAHI with CITRUS PESTO Wednesday Nov. 9, 2011

CREATED Nov 9, 2011

VICKY MURPHY / INLAND SEAFOOD

Citrus pesto:

1 bunch fresh basil, stemmed (about 3 cups)

1/2 cup pine nuts, toasted

1 clove garlic

1 lemon, zested and juiced

1 orange, zested and juiced

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 cup extra-virgin olive oil

1 cup grated Parmesan

Fish:

4 (6-ounce) Mahi Mahi steaks

Extra-virgin olive oil

Salt and freshly ground black pepper@

# Blend the basil, pine nuts, garlic, zests, juices, salt, and pepper in a food processor until the mixture is finely chopped. With the machine running, gradually add the olive oil until the mixture is smooth and creamy. Transfer to a bowl and stir in the Parmesan.

# Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush both sides of the mahi mahi fillets with olive oil and season with salt and pepper. Grill the mahi mahi about 3 to 4 minutes on each side for a 1-inch thick fillet.

# Transfer the grilled mahi mahi to serving plates, top with the citrus pesto, and serve.