- 4 [1/2-pound / 227-g each] salmon or swordfish steaks
- 2 lemons, into wedges
Blackened Sweet Red and Yellow Peppers Pesto
- 1 sweet red pepper
- 1 sweet yellow pepper
- 8 to 10 cloves garlic, chopped
- 1/2 cup [125 mL] pine nuts or nuts
- 1 cup [250 mL] well-packed fresh basil leaves
- 1/4 cup [60 mL] olive oil
- 1/2 teaspoon [2.5 mL] ground black pepper
- 1/2 teaspoon [2.5 mL] salt
- 1/3 cup [75 g] grated Parmesan or Romano cheese
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- Prepare then refrigerate blackened sweet red and yellow peppers pesto until ready to serve.
- Preheat barbecue until charcoals become gray, almost white.
- Barbecue salmon or swordfish steaks over hot barbecue rack for 5 to 7 minutes on each side, until no longer translucent inside and meat easily broken-up with a fork.
- Transfer salmon or swordfish steaks onto individual plates.
- Using a special tiny round melon spoon, prepare blackened sweet red and yellow peppers pesto balls; decorate the center of fish steaks with pesto balls.
- Serve immediately.
Blackened Sweet Red and Yellow Peppers Pesto
- Preheat barbecue until charcoals become gray, almost white.
- Oil then grill sweet red and yellow peppers onto hot oiled barbecue rack for 7 to 10 minutes on each side, to blacken the skin.
- Using tongs, transfer hot blackened red and yellow sweet peppers into a plastic bag with a zipper or into an airtight plastic container.
- Leave roasted sweet red or yellow peppers to cool for a few minutes..
- Using a butter knife, grate and removed blackened sweet red and yellow peppers skins; throw away skins, half, seed then coarsely chop peppers.
- Into the bowl of a food prosessor, using metal blade, puree together chopped garlic and pine nuts or nuts for 15 seconds.
- Add chopped blackened sweet red and yellow peppers, fresh basil leaves, olive oil, ground black pepper and salt.
- Puree together for approximately 10 to 15 seconds more, until smooth.
- Transfer pesto into a serving bowl before mixing in grated Parmesan or Romano cheese.
- Refrigerate.
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