- 4
Ingredients
- For the Pesto Sauce:
- 4 tablespoons vegetable oil
- 1/2 cup fresh ginger, sliced into matchstick shapes
- 4 cloves garlic, peeled and minced
- 1/4 cup nuts (macadamia nuts, cashew, pine nuts, or any combination)
- 1/4 cup minced cilantro leaves
- 1/4 cup minced basil leaves
- Juice of 1 lemon
- Tabasco sauce, to taste
- 1 tablespoon sesame oil
- For the Red Snapper:
- Juice of 1 lemon
- 2 cups fish stock (or chicken stock or water)
- 1 pound red snapper fillets, cut into four 4-ounce portions
Preparation
Step 1
FOR THE SAUCE:
In a small saucepan over medium-high heat, heat 2 tablespoons of the vegetable oil. Add the ginger and garlic, reduce the heat to medium, and cook for 1 minute, stirring constantly.
Pour the cooked ginger and garlic into a blender, add all the other sauce ingredients, including the remaining oil, and process until smooth, about 2 minutes.
FOR THE FISH:
Select a pan that will hold all of the fish in one compact layer. Pour in the lemon juice and stock or water and bring to a simmer. Place the fish into the simmering liquid and cook for 8 minutes, or until the fish is fully cooked to your taste. Remove the fish from the pan and hold aside on a covered plate.
Raise the heat to high and boil down the remaining cooking liquid until you have only a 1/2 cup of liquid left. Then add in the contents of the blender. Stir and cook for 2 minutes, until the sauce is heated.
Place the fish on a serving dish and pour the sauce over the fish.