Ingredients for Barbecued Pesto Fish
- 2 cups fresh basil leaves
- 2 cloves garlic
- 1/2 cup raw cashews
- 9 tablespoons olive oil
- 1/4 cup grated Parmesan cheese
- Optional squeeze of lemon juice
- 1 pound salmon steaks
- Salt and pepper to taste
- Large piece of aluminum foil
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How to Make Barbecued Pesto Fish
- Combine 2 cups fresh basil leaves, 2 cloves garlic, and 1/2 cup raw cashews in a food processor.
- With the food processor running, slowly pour in 1/2 cup olive oil through the feed tube until a smooth paste forms.
- Add 1/4 cup grated Parmesan cheese and pulse for 15 seconds until combined.
- Place fish steaks (about 1 pound total) on a large piece of aluminum foil. Spread a generous layer of pesto evenly over both sides of each steak.
- Drizzle 1 tablespoon olive oil over the pesto. Season with salt and pepper to taste.
- Fold the foil over the fish to create a sealed packet.
- Preheat grill to medium heat (approximately 350°F).
- Place the foil packets on the preheated grill and cook for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork. Cooking time will depend on the thickness of your fish steaks.
- Carefully remove from grill and let rest for a few minutes before serving. Garnish with extra basil or a squeeze of lemon juice, if desired.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
4g
Fat
42g
Carbs
2g