Fresh Opakapaka w/Pesto Mayo Glaze
Opakapaka (Hawaiian Pink Snapper), is know for its mild, firm fillet and is great for sashimi, steaming, poaching and saute.
- 3 cups fresh basil leaves
- 1 cup parsley leaves
- 1 cup chopped macadamia nuts
- 1 teaspoon red pepper flakes
- 2 garlic cloves, chopped
- 1/2 cup mayonnaise
- 4 (8-ounce) Opakapaka fish fillets
- Salt and freshly ground black pepper
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Preheat a grill. In a food processor, combine the basil, parsley, macadamia nuts, red pepper flakes, and garlic, and blend until well mixed. Once the pesto is ready, add the mayonnaise and mix well.
Spread the pesto mayonnaise on the flesh side of each fish fillet and place, pesto-side down, on the grill. Grill for approximately 3 to 5 minutes, turn and grill until fish is just opaque and cooked through. Season with salt and pepper.
Serve on top of rice or favorite salad greens.