Herb & Nut Crusted Fish Print Email

Coho Salmon, Arctic Char, or Steelhead Trout fillets
1-2 clove of garlic
½ tsp Kosher salt
½ tsp
one juicy lemon or lime
1 cup cilantro leaves (mint, basil, or a combination)
Ό cup plus, buttery extra virgin olive oil
juice of one plump lemon or lime
pinches of sea salt and fine white pepper
chopped nuts or fine breadcrumbs tossed with oil

Preheat oven to 425. Slice garlic clove and place in food processor with ½ tsp Kosher salt and 1/3 tsp fine white pepper – pulse to chop garlic. Add citrus juice and process again until incorporated. Add fresh leaves and pulse to chop. Process while slowly adding olive oil as needed to form a smooth emulsion – taste and adjust seasonings.

Place a sheet of parchment paper on a baking sheet and mist with oil. Place steelhead skin-side-down on parchment and brush liberally with pesto. Sprinkle with nuts or crumbs and place in oven, roasting 12-15 minutes – until almost done inside, and browned on top. – Chef Michaelangelo (mick) Rosacci, www.TonysMarket.com

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