I went up to my parent's lake house for Mother's Day weekend. The weather was gorgeous and grilling dinner was a perfect option. I made this fish when we had some neighbors coming over for dinner. The pesto and red pepper sauce are both easy to make ahead of time. I grilled some potatoes and vegetables to go along with the fish. A simple and healthy dinner.
Ingredients:
1/2 cup white wine
1 large shallot, minced
1/4 cup Sartori Parmesan cheese, shredded
2 cloves garlic
1/3 cup walnuts
1 tablespoon olive oil
1/4 cup fresh cilantro
1/8 teaspoon pepper
1 red bell pepper, roasted
4 (6 ounce) flounder fillets
salt and pepper, to taste
1 tablespoon olive oil
Preparation:
1. Preheat grill for medium-high heat.
2. Bring wine and shallot to a boil in a saucepan over medium-high heat. Reduce the liquid down by about half, 5-7 minutes. Remove from heat and set aside.
3. Place the Parmesan cheese, garlic, and walnuts into a food processor; process until finely chopped. Add the olive oil, cilantro, and pepper. Process until smooth. Remove the cilantro pesto from the food processor and set aside.
4. Place the roasted red pepper into the food processor, pour in the wine reduction, and process until smooth. Pour the entire mixture back into the saucepan and bring to a boil over medium-high heat. Reduce the heat to medium and simmer the sauce for a few minutes.
5. Season both sides of the flounder fillets with salt and pepper. Drizzle with olive oil.
6. Cook the flounder on the preheated grill until the fish is golden and flakes easily with a fork, about 4 minutes per side.
7. Spoon the red pepper sauce onto the bottom of the serving plate, arrange the fish on the sauce, and top with the cilantro pesto to serve.
Source: All Recipes
Ingredients:
1/2 cup white wine
1 large shallot, minced
1/4 cup Sartori Parmesan cheese, shredded
2 cloves garlic
1/3 cup walnuts
1 tablespoon olive oil
1/4 cup fresh cilantro
1/8 teaspoon pepper
1 red bell pepper, roasted
4 (6 ounce) flounder fillets
salt and pepper, to taste
1 tablespoon olive oil
Preparation:
1. Preheat grill for medium-high heat.
2. Bring wine and shallot to a boil in a saucepan over medium-high heat. Reduce the liquid down by about half, 5-7 minutes. Remove from heat and set aside.
3. Place the Parmesan cheese, garlic, and walnuts into a food processor; process until finely chopped. Add the olive oil, cilantro, and pepper. Process until smooth. Remove the cilantro pesto from the food processor and set aside.
4. Place the roasted red pepper into the food processor, pour in the wine reduction, and process until smooth. Pour the entire mixture back into the saucepan and bring to a boil over medium-high heat. Reduce the heat to medium and simmer the sauce for a few minutes.
5. Season both sides of the flounder fillets with salt and pepper. Drizzle with olive oil.
6. Cook the flounder on the preheated grill until the fish is golden and flakes easily with a fork, about 4 minutes per side.
7. Spoon the red pepper sauce onto the bottom of the serving plate, arrange the fish on the sauce, and top with the cilantro pesto to serve.
Source: All Recipes