Chef Bernie's Grilled Sea Scallops with Cilantro Macadamia Nut Pesto

Friday, June 11th, 2010 | posted by mike

This is a great condiment for grilled, baked or pan-fried fish. Here, we paired it up with big dry-pack sea scallops and scallions on a stick.

10-12 sea scallops
3-4 scallions cut into 2 inch pieces
2 bamboo skewers (soaked in water)

1 bunch cilantro (chopped)
1/4 c roasted macadamia nuts
1 T lime juice
1/2 t chipotle peppers (chopped)
1 t cumin
2 cloves garlic
3 t Tiger sauce
2 T parmesan
1/4 c olive oil (or so)

Thread sea scallops onto soaked bamboo skewers, placing a piece of scallion between each scallop.

Toast the macadamia nuts  in a 350° oven for a few minutes until golden. Set out to cool then combine with the remaining ingredients in the bowl of a food processor, streaming in olive oil last and blending until smooth. You can always skip this step and purchase the pesto at the market when it’s available.

Grill scallops for a few minutes per side on a hot grill, and serve on a puddle of the cilantro macadamia nut pesto and an additional wedge of lime.

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Halibut, Bluefish or Mahi-Mahi with Macadamia Nut-Cilantro Pesto

Sunday, March 21st, 2010 | posted by wendy

A wonderfully innovative deviation from traditional pesto. Perfect with grilled, broiled or baked fillets.

• Fresh fillets (about 1/2 lb. per person)
• 1 bunch cilantro
• 1/2 c olive oil
• 2 T garlic
• 1 t cumin
• 2 T parmesan cheese
• 1 T tiger sauce
• 1/2 chipotle pepper
• 2 oz. macadamia nuts (toasted)
• 3 T freshly squeezed lime juice
• salt & pepper to taste

Preparing the Pesto: To make the pesto, process or grind in a mortar & pestle the following—1 bunch of cilantro, 1 tsp. cumin, 2 T garlic, 2 T grated parmesan, 1 T tiger sauce, 1/2 t chipotle pepper (canned or a reconstituted dry chile), and 2 oz. of toasted macadamia nuts.  Then slowly add:  3 T lime juice and 1/2 c olive oil.  Add salt & pepper to taste.

Cooking the Fish: For grilling or broiling, the trick is to brush the fish with oil and salt & pepper, then cook 5 minutes per side per inch of thickness.  Serve with a dollop of pesto and a wedge of lime.

If you bake the fish, smear fillets with the pesto, and check after about 13 minutes in a 400° oven.  Fish fillet should be opaque and cooked through.  Serve with additional pesto and a wedge of lime.

Substitutes:  Snapper, Grouper, Amberjack or other firm-fleshed sea fish

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