JOLO's Haddock with pesto
JW's recipe originally called for haddock, we substituted mahi mahi. We paired it with their crisp Golden Hallows Reserve.
In a food processor combine the nuts, EVOO, lemon juice, basil, garlic and lemon rind.
Add the cheese and blend to your desired consistency.
Season fish with salt and pepper. In a large skillet, heat oils over medium heat. Add the fish and cook until flesh is opaque for 8 to 10 minutes, depending on the thickness of the fish. Turn fish over and cooked until done.
Plate the fish and spoon pesto over each fillet.
4 (6 oz) haddock or white fish of your choice
2 Tbls. Canola oil (we used avocado oil)
2 Tbls. EVOO
1 cup cashews (we used a mixture of cashews and macadamia nuts)
1/4 cup EVOO
4 garlic cloves, peeled and chopped
3 Tbls. fresh lemon juice
1 cup fresh basil
1/4 tsp. salt
1/2 tsp. pepper
1 tsp. lemon rind
1/4 cup parmesan cheese (we always use more cheese)