Shiso Pesto Marinated Opakapaka
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READY IN
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SERVINGS
4
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SERVING SIZE
1 piece
Ingredients
- 10 each shiso leaves, minced
- 1 each (approximately 2 Tbsp) shallot, minced
- 1 Tbsp pine nuts, toasted and minced
- 2 tsp shoyu (soy sauce)
- 2 Tbsp lemon juice
- 1/4 tsp. lemon zest
- 1 tsp ume (Asian plum) paste
- 1 oz (approximately 2 Tbsp) spinach, minced
- 1 tsp dijon mustard
- 3 Tbsp extra virgin olive oil
- 1 lb fish, mild, firm (Opakapaka or Opah)
Directions
- Combine all ingredients and pulse in a food processor.
- Let pesto rest approximately 1 hour and refrigerate before using. Marinate 4 oz mild, firm-fleshed fresh fish per person with 1 tsp pesto each. Marinate for about 10 minutes.
- In a hot skillet, cook fish until browned and cooked through, about 6-7 minutes.
- Serve fish topped with an additional 2 tsp pesto.
- Serving suggestion: Serve on a bed of rice noodles.