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Receta Barramundi with Nasturtium Pesto
by BearNakedBaker

Barramundi with Nasturtium Pesto

We love GOOD pesto in this house. Just before the killer freeze this week, I picked Nasturtium flowers to make some fresh pesto....and fresh Zucchini from market will be the "ribbon" on the gift...
Dinner is served.....
YUMMY!

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 2

Va Bien Con: fresh veggies

Ingredientes

  • 2 barramundi fillets or cutlets (6 0z. each)
  • 2 tablespoons olive oil
  • sea salt and lemon pepper
  • Nasturtium Pesto:
  • 2 cups nasturtium flowers and leaves
  • 1 tbsp diced shallot
  • 1 clove garlic minced
  • 1/2 cup toasted walnuts
  • 1/3 cup olive oil
  • Season with sea salt and fresh ground pepper
  • Zucchini Ribbons:
  • 1 yellow 1 green... medium zucchini
  • 1 tablespoon butter, cut into small pieces
  • OR
  • 1 tablespoon olive oil
  • 2 tablespoons grated Romano cheese
  • 1 tablespoons fresh basil leaves, sliced thin
  • red pepper flakes (to taste)

Direcciones

  1. FISH:
  2. Brush fish on both sides with olive oil and season to taste with salt and pepper. Grill until fish is cooked through and flakes when pricked with fork, about 5 minutes per side depending on thickness of fish
  3. PESTO:
  4. Process all ingredients together.
  5. Please play with the amounts of ingredients here to get a flavor and texture that you're happy with. Flower leaves give a peppery flavor already....
  6. Zucchini Ribbons Directions
  7. Bring pot of water to boil.
  8. Mean-while, with vegetable peeler-slice zucchini lengthwise into ribbons. Add zucchini to boiling water; cook until tender, 30-60 seconds.
  9. Drain and transfer zucchini to serving bowl.
  10. Add butter, (OR) oil, Romano, basil, and red pepper flakes; gently toss until butter is melted and zucchini are coated.