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.