By Libbie Summers
Assisted by David Dempsey
Photography by Teresa Earnest Photography
I love a pesto. Pine nuts, pecans, walnuts, any nuts. I love a pesto. Then came the recipe for this Macadamia Nut Pesto and I realized I’m IN love with a pesto. I’ve served it as a pasta sauce, drizzled it over sliced skirt steak and spooned it into a bowl of minced lamb. But, my favorite way to eat it is spooned over fish. Really any fish. Here I made a lime tilapia because it was quick to broil and guests were coming!
Lime Broiled Fish and Macadamia Nut Pesto
(quick cooked lime fish and nutty basil sauce)
Serves 6 (makes 1+ cup sauce)
What you need:
3 pounds fish fillets (I used tilapia)
2 limes, one cut in half and one cut into wedges for garnish
2 cups fresh basil leaves plus more for garnish
1/4 cup roasted and salted chopped macadamia nuts
2 large garlic cloves
1/2 cup olive oil plus 3 tablespoons for drizzling on fish
1/2 cup freshly grated Parmesan cheese
What to do:
1. Preheat oven to broil. Line a baking sheet with foil and spray with non-stick cooking spray.
2. Cook Fish: Place fish fillets on baking sheet and drizzle with 3 tablespoons olive oil. Salt and pepper. Broil until just done in the middle and slightly browned along the edges (about 4-6 minutes for tilapia). Remove from oven and squeeze lime juice over. Cover with foil while making pesto sauce.
3. Make Pesto: In the bowl of a food processor add the basil leaves, nuts and garlic. Pulse until just combined. Add the olive oil in a steady stream with food processor running, JUST until incorporated. Add parmesan cheese and pulse until just combined.
4. To Serve: Place fish on a platter and spoon Macadamia Nut Pesto over. Garnish with basil leaves and lime slices. Serve immediately.
Note: leftovers make a great Pesto Fish Taco!
Other Macadamia Nut Recipes You Might Love!
•Macadamia Nut Brittle
•Chewy Macadamia Nut Brownies