Grilled Snapper with Pistachio and Orange Pesto

9/10/2015

I can't believe that it's Thursday already - gotta love extra long weekends and short work weeks. I've been all thrown off this week by the change in my normal schedule - I chalk it up to my age and the fact that I can't remember ANYTHING anymore - even what day it is apparently.

Having a short week has thrown off my food schedule for the week too. (Oh, the tragedies!) I had to readjust our schedule which meant that Monday night seafood night became Thursday night seafood night for the week. Do you think it's a sign that my life might be too structured if a change in my menu schedule launches me into a panic? Surely there's a therapy group for over-organizers like myself.

In my opinion, fish is best enjoyed simply and unadorned. Baked or grilled fish is delicious and I want it to taste like FISH - imagine that! I'm not a big fan of creamy sauces or salsas that overpower the flavor of the fish. That is especially true when I buy a great tasting fish like orange roughy or snapper.

This grilled snapper with orange and pistachio pesto is an exceptional way to enjoy fish - even if it is a Thursday night.

Now that I've shared my fish preferences - you're probably wondering why I'm posting a fish recipe with a pistachio orange pesto. The truth is that this nutty pest with a hint of citrus, is the perfect compliment to the fish. It doesn't overpower the flavor of the fish - it actually accentuates the flavor of the orange roughy.

Grilled Roughy with Pistachio and Orange Pesto
1/4 cup shelled pistachios
1 Tablespoon oil
1 clove garlic, minced
1/4 teaspoon orange zest
1/2 teaspoon salt
1/4 teaspoon dried thyme leaves
1/4 teaspoon paprika
pepper
2 Orange Roughy Filets

Place pistachios in a skillet and toast lightly. Remove from pan to cool.

Place 1 T. oil in skillet. Add garlic and cook 3 minutes until softened.