RED SNAPPER w/HAWAIIAN PESTO SAUCE

By BobD

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

Details

Servings 4
Adapted from cooking.com

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.