With all the work we’ve been doing in the garage cleanup (sale now next weekend) I really wanted dinner to be quick and good. Mr. C would eat pork every day if he could, me not so much. I picked up some grouper yesterday and made myself Broiled Grouper with Basil Lime Pistou!
Sounds fancy doesn’t it? The name’s fancy. . . but this is a very fast and easy recipe….did I mention it is sooooooooooo good!
Your probably wondering what the heck is “pistou (pees-TOO)”? It’s a southern French interpretation of Italian pesto (basil, pine nuts and Parmesan cheese). I broiled the grouper but you could also grill outside or in.
Even though the recipe is for four I just made it just myself and cut everything down…it took me less than a half hour to make!
Grilled Grouper with Basil-Lime Pistou
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 extra virgin 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
1. To prepare the pistou combine first 7 ingredients in a food processor; pulse until finely chopped or I just did by hand. Let stand 10 minutes. NOTE: Resting the chopped garlic allows the heart-healthful compounds to develop
2. Preheat the broiler or prepare the grill.
3. Prepare the grouper by sprinkling evenly with salt and pepper. Place fish on broiler pan or grill rack coated with cooking spray; broil/grill 4 minutes on each side or until fish flakes easily when tested with a fork. Serve with pistou.