2070 N. Clybourn Ave.    Chicago, IL. 60614                    773.404.3475

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At Dirk's
we carry many additional items to complete and complement your favorite recipe such as:
 
- Select Fresh   
     Vegetables
- Fresh Breads
- Fresh Chips &
 Crackers
- Parchment Paper
    (by the sheet)
- Seafood Utensils
and more.....
 
 













 Grilled Fish with Basil Pesto
 
  • This is one of our favorite summer dinners. With multiple varieties of basil growing in the garden, its just a matter of cutting what you need for your pesto. We have 5 varieties in the garden this summer. Paired with your favorite fresh fish, we are talking some great outdoor flavors that scream summer!
  • Serrano peppers add just a hint of heat, certainly optional but you will love it. You can use the regular sweet basil available year round but we love the full flavor of assorted basil. Try the local farmers market or start your own herb garden. Green City Market in Chicago is a great place to find what you need also. This recipe can be used for many different types of fish. Try your favorite fish and see if you can't take it to a whole new level of flavor.
  • This recipe makes 3 cups of pesto which is enough for 6 lbs of fish. Use extra pesto on pasta, bread or freeze.

Ingredients

PESTO

  • 8 cups fresh basil leaves- assorted varieties if possible
  • 2 cups parmesan cheese, grated
  • 3/4 cup extra virgin olive oil
  • 1/2 cup fresh garlic cloves, peeled
  • 1/2 cup pine nuts, toasted
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 serrano pepper

FISH

  • 1/2 pound of fish per person, skinned
       

Directions
  • Place garlic, pine nuts, and serrano pepper in food processor, process until minced. Add basil, lemon juice, lemon zest, salt and pepper. Start processing, slowly add olive oil thru top chute. Continue until smooth, add parmesan cheese. Pulse to mix. Makes about 3 cups.
  • Take fish from refrigerator at least 30 minutes before cooking. Brush a light coating of pesto on both sides of the fish. Place fish flesh side first on a hot clean grill. Cook for 2 to 3 minutes then flip so that the side side is on the grill. Continue to cook 6 to 8 minutes depending on thickness of fish. Remember most fish is best slightly underdone and it continues to cook once removed from the grill. When fish is done, it will slide right off the skin. The skin should stay on the grill.
  • Enjoy!
Dirk's Fish and Gourmet Shop © 2010