Grilled Fish with Basil 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
1/2 pound of fish per person, skinned
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.