- 4 cod fillets (fresh or frozen)
- large bunch of fresh basil
- 1 large garlic clove
- 1/2 lime (juice)
- small handful of walnuts
- large drizzle of olive oil
- pepper and salt to taste
Kitchen equipment needed
- fish turner
Preparation — 10 minutes
If you’re using frozen fish, you need to defrost it first. If you’re using a charcoal barbecue, it’s best to fire it up in advance.
CREATE a pesto using a blender, you can also use a small blender. COMBINE juice of half a lime, basil leaves, walnuts, a large drizzle of olive oil and pepper and salt to taste in the blender. BLEND and if it’s not ‘creamy’ enough, ADD some more olive oil.
Finishing the barbecued cod with walnut pesto — 10 minutes
DRIZZLE both sides of the cod fillets with olive oil and GRILL them for about 3 minutes on each side. Carefully turn them over using the fish turner to prevent them from falling apart. DIVIDE the pesto on top of the grilled cod and serve immediately. Enjoy!