2 fillets of basic whitefish
salt and pepper (fresh ground)
salted and roasted sunflower seeds
cup of fresh basil
3 garlic cloves
.5 cup of olive oil
pepper (to taste)
Plan of Attack
Brush the fish fillets with olive oil using a basting brush and season with salt, pepper, and powdered garlic on both sides.
Brush the garlic scapes with olive oil, and season with salt, pepper and garlic
.Heat a grill to medium heat, lay garlic scales on grill, put fish fillets on top and cook for 5-6 minutes, turning to ensure even cooking.
Combine basil leaves, sunflower seeds, peeled and diced garlic cloves, and olive il. Put in food processor and puree until it is a paste.
Serve fish hot with pesto on top with garlic scapes and grilled vegetables. I served with grilled red onion, green pepper and carrots.
My thoughts: Oh the garlic scape! How I love ya, How I love ya...How I f-in love ya! Sauteed and grilled the garlic scape is like a well seasoned, tender garlic green bean without any of the sogginess or bitterness. For those who don't know, Garlic scapes are the shoots which grow off the top of garlic and they're harvested early in the growing season. I would (If I had the budget and an extra freezer) invest in bushels and freeze for use ...whenever I need my taste of summer!
The pesto on the fish was the perfect compliment. Using sunflower seeds in lieu of pine nuts, peppitas or almonds is the poor man's answer to pesto, but it happens to be my favorite way to make it....at least when it is being used as a sauce /garnish. The sunflower seeds give the pesto a solid consistency and they're natural saltiness makes for not adding salt to the actual pesto. Traditional pesto has parmesan cheese, but some people take umbrage at cheese and fish...plus my grocery store is on a "no parmesan for the masses" strike...I am joking, kinda.