Pistou (pees-TOO) is a southern French interpretation of pesto, the Italian herb and nut paste. Resting the chopped garlic allows heart-healthful compounds to develop. The instructions call for grilling, but you can also prepare the fish in a grill pan, cooking it about four minutes on each side.
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
4 (6-ounce) grouper fillets (about 1/2 inch thick)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
How to Make It
To prepare pistou, combine first 7 ingredients in a food processor; pulse until finely chopped. Let stand 10 minutes.
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.
Wine note: Soellner Wogenrain Grüner Veltliner 2006 ($16) from Austria boasts herbal and green pea aromas that pair well with the fresh, green flavors of this dish. The wine's bright, mouthwatering acidity slices through the olive oil and brings out the lime zest. —Jeffery Lindenmuth
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This was a wonderful recipe! I usually use recipes that call for baking the grouper in the oven, and it typically comes out too chewy. This was the first time I grilled the grouper, and it came out tender and juicy. The pistol was perfect! I served this with sautéed okra and my husband loved it. I really like pesto and this was a nice variation on that.
Very good and pretty easy to make. I liked the addition of the lime into what is basically pesto. I used two cloves of garlic and feel that three would be overkill, and this is coming from a garlic lover. I used mahi fillets and cooked them on a medium heat grill for 10 minutes, covered, skin side down. Turned out great. I'd definitely make this again.
Awesome recipe! Made exactly as directed except we used walleye because grouper wasn't available. Served with CL Grilled Eggplant Stack and Zucchini, Walnut and Blue Cheese Flatbreads. Would work well with any grilled or broiled fish.
This was excellent! One recommendation would be to measure your basil leaves packed into the cup. If not, I think that the other ingredients would over power the flavor of the basil. If you like garlic, but not necessarily raw, you could try cooking it in the olive oil over LOW heat until softened slightly, but not browned, allow it to cool and then incorporate with the other pistou ingredients in the mini food processor. (Disclaimer: I use this method when making garlic bread with fresh minced garlic to tone down the "raw" garlic taste although I have not tested it yet for this particular recipe.) This was an excellent topping to grouper that I can promise I will make again and again. I served it with grilled zucchini and yellow squash, & a cucumber salad.
This receipe was great. I doctored it a little with a bit of bread crumbs and garlic paste to taste and it was fabulous. I did bake the grouper with my usual hodge podge of spices. Everyone loved it and will be making it again.
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