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Grilled Grouper with Basil-Lime Pistou

July 6, 2012 by jessfuel 3 Comments

What is pistou, you ask? Good question. I wondered that too. Turns out, it’s pretty much just the snotty French way to say pesto.

Actually, that’s not entirely true. Apparently, pistou doesn’t include pine nuts, like a traditional pesto does. But basically, it’s a snotty French nut-free pesto.

I’m allowed to make fun of the French. I am French, I’ve lived in France, and I greatly enjoy all things French (hello wine, cheese and chocolate stuffed croissants). But come on, can’t you just see some scrawny guy in skinny jeans walking a miniature poodle with a cigarette dangling from his lips and his nose in the air, talking about pistou?

Heh… just kidding. Kind of.

Anyways. This version of pistou included lime, which made it the perfect compliment to fish. Grouper is a nice meaty fish and was perfect for grilling!

Grilled Grouper with Basil-Lime Pistou

(adapted from Cooking Light)

  • 1 cup packed fresh basil leaves
  • 1/4 cup grated Parmesan cheese
  • Zest of 1 lime
  • Juice of 1/2 lime
  • 1 1/2 tbsp extra virgin olive oil
  • Salt & pepper
  • 3 garlic cloves, chopped
  • 4 (6 oz) grouper fillets (about 1/2 inch thick)

In a food processor, combine basil, Parmesan, lime zest and juice, olive oil, garlic, and salt & pepper (to taste).

Pulse until finely chopped. Let stand 10 minutes.

Heat grill to medium-high. Sprinkle fish evenly with salt and pepper. Grill the fish about 4 minutes on each side or until fish flakes easily when tested with a fork. Serve with pistou.

This. Was. Awesome.

See those potatoes and carrots? Yeah, they got a healthy dose of pistou, too. As did my spoon. And then I toasted Nick a bagel so not a drop would go to waste. And then we scraped up the very last bits and put it on our ice cream. Ok, the last one was a lie. But I won’t say I didn’t think about it.

All I can say is I am so happy my basil plants are (somewhat) flourishing this year and weren’t a complete failure like last year.

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Filed Under: Seafood Tagged With: fish, grilling

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Comments

  1. mike o says

    October 8, 2012 at 7:47 pm

    Just made this. was tempted to add pine nuts or cashews but had never made a nut-free pesto so I followed your recipe the first time. I made it with roasted carrots and yellow bell peppers and put a sprinkle of red pepper flakes in the pesto. It was wonderful. Thanks for the idea!

    Reply
  2. Terry M says

    May 9, 2015 at 5:52 am

    Made this last night – it was wonderful! I like it better than traditional pesto, much brighter and not add heavy. My bf and I were taking about how many things it could be used in – as a pizza sauce, on tacos, or as a veggie dip. Oooh la la!

    Reply
    • jessfuel says

      May 13, 2015 at 12:29 pm

      So glad you liked it terry! Definitely would be yummy on pizza!!

      Reply

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ABOUT JESS

Jess is a home cook, foodie, and mom to two girls. She grew up in Boston and now lives in Virginia. She loves to blog, travel, read, and write. She's usually chasing kids around, but slowly starting to get back to blogging! Read More…

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