1/2 cup plus 1 tablespoon extra-virgin olive oil, plus more for brushing
1/2 medium Spanish onion, thinly sliced
1 cup packed flat-leaf parsley leaves
1 cup walnuts, lightly toasted
Kosher salt and freshly ground pepper
Six 6-to-7 ounce dorado, pompano, Spanish mackerel or sea bass fillets, with skin
1/3 cup Picholine or green Greek or Spanish olives, pitted and chopped
1 tablespoon minced preserved lemon (optional, see note)
How to Make It
Light a grill. In a medium skillet, heat 1 tablespoon of the olive oil. Add the sliced onion and cook over moderate heat, stirring occasionally, until golden brown, about 8 minutes.
In a food processor, puree the parsley leaves with 1/4 cup of the olive oil and scrape the puree into a medium bowl. Add the walnuts and onion to the food processor bowl and process to a paste. With the machine on, slowly add the remaining 1/4 cup of olive oil. Stir the paste into the parsley puree and season with salt and pepper.
Brush the dorado fillets with olive oil and season with salt and pepper. Grill the fish over a hot fire, skin side down, until the skin is crisp, about 2 minutes. Turn the fillets and grill until just cooked through, about 3 minutes longer. Transfer the fillets to plates. Spread the walnut-parsley pesto over the fish. Top with the olives and preserved lemon and serve.
Preserved lemons are available at specialty and Middle Eastern markets.
Roasted shallots, fingerling potatoes and sautéed spinach.
Look for a Portuguese Tinto with lots of black, plummy fruit but only lightly tannic. This makes it a good match for the crispy grilled dorado.
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