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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.

JOLO's Haddock with pesto



  • 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

  • salt

  • black pepper

  • 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)

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