This is the time to get fresh basil. The beginning of summer and every farmer's market is bursting with with it. One of my favorite recipes using this great ingredient is fish in lemon-basil sauce. You can elect to use fish fillets or fish steaks. I prefer fish steaks. To me they are a more hardy, stick to the ribs alternative. And nothing is simpler or easier to make: blend basil and some other herbs in a blender, spread over fish steaks and bake. That's it. Served with boiled potatoes or plain, steamed rice, it's a winner. Add a good chilled white wine (or light red, if you prefer), and you're set.
FISH STEAKS WITH LEMON-BASIL SAUCE
1 cup fresh basil, washed and finely chopped
1/4 cup fresh leaf parsley, washed and chopped
2 cloves garlic, peeled and crushed
Freshly ground black pepper to taste
3 tablespoons olive oil
Juice of 1 lemon
1 teaspoon water
1 1/2 pounds fresh fish steaks (cod, halibut, tuna, ext.)
Additional basil for garnish
1. Preheat oven to 450 degrees F.
2. Put basil, parsley, garlic, pepper, olive oil, lemon juice, and water together in a blender; and puree. If desired, thin with more water.
3. Place fish fillets in a baking dish (I prefer cast iron). Pour lemon-basil sauce over fish. Bake 15-20 minutes or until fish flakes easily with a fork.
4. Garnish with basil leaves and serve.
Yield: 4 servings.
Labels: Aluminium foil, Barbecue chicken, Black pepper, Casserole, Garlic, Olive oil, Oven, Parmigiano-Reggiano, Potato, Potato salad