this month's issue of cooking light features an article on basil which is one of my favorite herbs because it is so versatile and you can use it in virtually anything. one of the recipes featured on their website consists of a french version of pesto, called pistou. this is a perfect summer recipe that i would love to try soon.
grilled grouper with basil-lime pistou
pistou:
1 cup fresh basil leaves
1/4 cup (1 ounce) grated fresh parmesan cheese
1/2 teaspoon grated lime rind
2 tablespoons fresh lime juice
1 1/2 tablespoons extravirgin olive oil
1/8 teaspoon salt
3 garlic cloves, chopped
grouper:
4 (6-ounce) grouper fillets (about 1/2 inch thick)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
cooking spray
***
-to prepare pistou, combine first 7 ingredients in a food processor; pulse until finely chopped. let stand 10 minutes.
-prepare grill.
-to prepare grouper, sprinkle fish evenly with salt and pepper. place fish on grill rack coated with cooking spray; grill 4 minutes on each side or until fish flakes easily when tested with a fork. serve with pistou.
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