Grilled Pandora with Dried Tomato Pesto - Pagello al Pesto di Pomodori Secchi Recipe

Home

Add a Recipe

Top 100

Cold Appetizers Hot Appetizers Seafood Salads Soups Main Course Desserts Drinks Baked Goods

Recipes for Kids Microwaveable Recipes Holiday Foods Dietary Recipes BBQ Recipes Vegetarian

English Recipes Jewish Recipes African Recipes Caucasian Recipes Swiss Recipes International Recipes American Recipes French Recipes Ukrainian Recipes Italian Recipes Eastern European Recipes Chinese Recipes Spanish Recipes Japanese Recipes German Recipes South American Recipes Belarusian Recipes

You are here: All Recipes

Seafood

Fish Dishes

Grilled Pandora with Dried Tomato Pesto - Pagello al Pesto di Pomodori Secchi

Submit a recipe photo

Ingredients:
A Pandora weighing 2 pounds (900 g), cleaned and scaled
2 ounces (50 g) sundried tomatoes, of the kind packed in oil
2 ounces (50 g) blanched peeled almonds
1 teaspoon dried oregano
1 teaspoon chopped wild fennel fronds (whir 1/2 teaspoon fennel seeds in a blender if need be)
1 clove garlic
The larger leaves of 2 leeks
Olive oil
An organically grown lemon
Salt and pepper to taste

Directions:
Have your fishmonger clean and scale the fish. Brush it with olive oil and put it in the refrigeratr for a half hour.

In the meantime, start heating your grill, and steep the tomatoes in boiling water.
When they have softened pat them dry and mince them with the garlic, fennel, almonds, and oregano. Stir 1/4 cup olive oil into the mixture and season it to taste with salt and pepper. Stuff the cavity of the fish and the gill slits with the pesto.

Blanch the greenest leek leaves for three minutes, and then wrap the fish in them. Whisk the juice of the lemon with 4 tablespoons olive oil and a little salt and pepper, and brush the mixture over the fish.

The fish is ready, and by now your grill should be hot. Set the fish on it and cook for about 10 minutes, brushing it every now and again with the lemon sauce. Carefully flip it and cook the other side for 10 minutes too, brushing every now and then with the sauce.

When it is ready (the flesh will flake and pull away from the bones) serve it, with the vegetable of choice and a crisp white wine. I might go with a Falanghina del Taburno.