If you like fish, you must try this recipe. Traditional pesto is usually made with Parmesan cheese, but I have left it out in order to keep the recipe pareve. If you wish to make your pesto dairy, add a bit less than
- 2 fillets of sea bass, without skin (about 1½ lbs.) -
- 4 cups fresh basil leaves (OR 10 frozen basil cubes) -
- 4 Tbsp pine nuts -
- 2 garlic cloves, minced -
- Parmesan cheese (scant ½ cup), optional -
- 1 tsp salt -
- 1 Tbsp sugar -
- ½ cup extra virgin olive oil -
- ½ tsp black pepper -
- 15 cherry tomatoes -
1. Preheat oven to broil. Rinse the sea bass fillets and pat them dry. Cut sea bass into 1½-inch chunks.
2. In a food processor, blend the basil leaves, pine nuts, garlic (Parmesan cheese, if using) and salt and sugar. After 10 seconds, while the machine is still in motion, add the olive oil very slowly. Mix until well blended.
3. Meanwhile, soak 5 long wooden skewers in a large bowl of water. When thoroughly wet, puncture a cherry tomato in the center and slide it to the middle of the skewer. Add one cube of sea bass, another tomato, a cube of fish and then one more tomato. Brush liberally with pesto. Sprinkle with pepper.
4. Using a 9-inch x 13-inch disposable pan, prop the ends of the skewers over the side of the pan so the fish is not actually touching the pan and the fat can drip down.
5. Broil for 5 minutes, then rotate skewers and broil for 4 minutes more.
TIP: Make extra pesto and freeze in ice cube trays for future use.