Thursday, July 4, 2013

Broiled Flat Fish with Arugula Pesto

This is a quick, easy, and green alternative to traditional fish fingers. The original recipe calls for flounder, but I used local sand dabs. The pesto recipe makes quite a bit more than you'll need for this recipe, but it freezes well.

One year ago: Watermelon Salad with Feta and Olives
Two years ago: Bell Pepper Sauce with Sausages
Three years ago: Arugula, Strawberry, and Caramelized Pear Salad

Broiled Flat Fish with Arugula Pesto (from Fish Without a Doubt)

4 tbsp unsalted butter, melted
4 (5 - 6 ounce) flounder of other flat fish fillets, about 1/2" thick
coarse salt and pepper
2 tsp grated lemon zest
4 tbsp Arugula pesto
2 tsp dry bread crumbs
lemon wedges

1. Season flounder on both sides. Dip in melted butter.
2. Rub 1/2 tsp of lemon zest on top of the skinless side of each fillet. Spread on heaping tbsp of pesto and sprinkle on 1/2 tsp of bread crumbs. Set on greased baking sheet.
3. Set an oven rack 5" below heat source and heat broiler.
4. Slide baking sheet under broil and broil for 5 minutes until browned and oil bubbles.
5. Serve hot with lemon wedges.

Arugula Pesto
1 garlic clove, minced
1/3 cup pine nuts
6 ounces arugula
1/4 cup olive oil

1. Put garlic and pine nuts in a food processor and pulse until coarsely chopped.
2. Add arugula by the handful, pulsing after each addition.
3. Turn on processor and add oil in a steady stream until formed into a paste.

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