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Entree, Blackfish
Blackfish and pesto Servings: 6
Estimated cooking time: 25 Posted By: perri


Don't know if anyone has posted a recipe like this yet, but I'll share it anyway. I first had it this summer at a small restaurant up here. They used grouper though. As a side note, I had the WORST steak :mad:  I've ever had and my girlfriend ordered this weird (I thought) fish dish. Man it was good so I tried fixing it at home using fluke first, then blackfish. The blackfish was easily superior to the fluke! Don't turn your nose up at it. It's really quite delicious and simple to boot. :D

Here goes:

Ingredients:

6 Firm mild Fish Fillets
(best if about 1/4 inch thick, read notes below if you have thicker fillets)

Seasoned Bread crumbs

Salt and pepper to taste

Pesto

Olive oil


Directions:

Preheat oven to about 425


Take fillets, lightly salt and pepper them. Lay them out and spread the fillets with a very THIN layer of pesto. Roll the fillets up. Put a toothpick in them to hold them together.

In a seperate dish pour some breadcrumbs. Roll the pesto stuffed fillets in the bread crumbs to coat. (no egg wash needed)

In a saute pan, heat some olive oil over meduim heat.

Next gently brown the rolled stuffed fillets in the olive oil. DO NOT cook them thoroughly. Just brown them on each side.

After browning them, place them in a shallow oven safe dish. Put them in the oven for about 5 to 10 minutes to finish them.

They should come out nicely browned and the meat should be moist, just cooked through. It may seem like a lot of work but I can do this dish in about 20 minutes easy. There should be a little pan "au jus" , spoon that over the fillets.

Serve with a nice side of rice pilaf or yellow rice with seasoning and a salad.

Give this dish a try. I think you'll be as surprised as I was.

SOME NOTES:

Firm fillets of fish such as fluke, porgies, seabass or BLACKFISH should all work. If the fillets are thick, slice them lengthwise and horizontally and stuff them with the pesto (not too much though) then use toothpicks to hold them together, roll in breadcrumbs, quickly saute and finish in the oven.

If you try this let me know what you think.


Perri


This Recipe was posted on: Nov 04, 2005
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