The weekend before memorial day our newly purchased grill arrived. Perfect timing too. It was a present for my husband but if you think it makes him happy then you should know how happy it makes me. VERY HAPPY! :) It's the new homeowners dream, obviously.
In the summertime we like to make a bbq every Sunday, but we often throw something on the grill here and there to finish a dish throughout the week. Last week it was some chicken breasts to add some pizazz to a salad. And then there was this piece of fish (wrapped in a piece of foil for kashrus reasons). I had never tasted nile perch before, and my curiosity got the best of me. When it comes to fish this year has been all about the experimentation. I've cooked up red snapper, sea bass and so many others and this was just waiting to be added to that list.
This recipe, like so many of mine is quite simple with a short ingredient list and speedy preparation time as well. This can be done on a grill pan or broiler too so don't worry if you don't yet own an outdoor grill. For all of you dieters trying to get fit for summer, this is your dish. It's low calorie but still super tasty! One last detail before I share this recipe: Nile Perch is a very delicate soft fish so be really careful while grilling, flipping, transferring and what not.
Grilled Nile Perch with a Yellow Pepper Cilantro Pesto
1 or 2 Nile Perch Fillets
Spice Mixture- Even amounts of paprika, Salt, Pepper, BBQ Spice, Prima Fish Spice
1 Tablespoon Olive Oil
1 Yellow Pepper
1/3 Cup Pine Nuts
3/4 Cup Fresh Cilantro
1/3 Cup Olive Oil
2 Cloves Fresh Garlic
2 Tablespoons Fresh Squeezed Lemon Juice
Salt & Pepper to taste
1. Heat your grill to medium heat. In the meantime, brush your pieces of fish with olive oil and then prepare your spice mixture and use your fingers to rub it into both sides of the fish. Grill the fish for 7 minutes on each side depending on how thick your pieces are. Remove the pieces to a plate very gently as it's a soft delicate fish that will fall apart.
2. Cut open the yellow pepper and remove veins and seeds. Then cut it in half and brush it with olive oil. Put it on the grill for 2-3 minutes or until the peppers are soft. Remove skin if you'd like. I didn't.
3. Prepare the pesto. Put the yellow pepper into the food processor fitted with the blade attachment along with the cilantro, pine nuts, olive oil, fresh garlic, lemon juice, salt and pepper. Put the machine on and let it go until the pesto is a good consistency- thick but smooth.
4. Serve the fish warm or room temperature, topped with a couple of tablespoons of pesto.
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