Grilled White Fish Steaks with Basil Orange Pesto

Ingredients

Units of Measurement:

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Steps

• 1

  When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.

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• 2

  In the meantime, make the pesto: In a blender jar or food processor, combine the basil, parsley, walnuts, orange juice, and orange zest and blend until finely chopped. With the machine running, slowly add the olive oil in a stream until the mixture is emulsified.

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  Ingredients

  • 2 Cup fresh basil

  • 1 Cup chopped flat-leaf parsley

  • 1/2 Cup Walnuts, Toasted

  • 1 orange, juiced

  • 2 Teaspoon orange zest

  • 1/2 Cup olive oil

• 3

  If it seems too thick, loosen it up by adding a small bit of water - a tablespoon or so. Scrape into a bowl and stir in the Parmesan. Taste for seasoning, adding salt and pepper as needed.

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  Ingredients

  • 1 Cup Parmesan cheese, grated

  • To Taste salt

  • black pepper

• 4

  Rinse the fish steaks under cold running water and pat dry with paper towels. Brush both sides with olive oil and season with salt and coarsely ground black pepper.

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  Ingredients

  • 4 White Fish Steaks

  • 1/2 Teaspoon coarse sea salt

  • 1/2 Teaspoon black pepper

• 5

  Arrange the fish steaks on the grill grate. Grill for 12 to 15 minutes, turning once with a thin-bladed metal spatula, until the fish is opaque and breaks into chunks when pressed with a fork.

  

  Grill: 500 ˚F

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• 6

  If desired, stick the probe of an instant-read meat thermometer through the side of the fish toward the center: You want a temperature of about 140-145℉.

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• 7

  Transfer the steaks to a platter. Drizzle with the prepared pesto and garnish with orange wedges and fresh basil, if desired. Enjoy!

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