Recipe: Grilled Fish with Red and Green Pesto

Copying Mexico’s famous Contramar 🇲🇽 signature Grilled Red and Green Snapper dish. I made my own version using butterflied pompano fish with herbs and spices that are available locally. It turned out really well. Aromatic and tasty. I would recommend white fish that has similar texture of pompano like katambak or snapper, grouper, labahita, dalagang bukid or bangus. If the fish is too large, you can simply cut it into steaks and grill. 

I specifically roasted each mentioned vegetable to bring out their unique smoky flavor before I made them into paste in a food processor according to color and flavor compatibility. Do not season the pesto or it may turn watery. We want the pesto to stick to the fish. Store the excess in a glass jar as it will stain the plastic ones. 

Grilled Fish with Red and Green Pesto

• 1 while fish, butterflied (I used pompano)

Season with Salt and Pepper

RED PESTO

In a food processor, pulse:

• 2-3 cloves garlic, roasted
• 1 red pimiento pepper, roasted, diced
• 1 tsp. chili powder (ancho chili would be nice)
• 1 tsp. sweet paprika
• 1/4 cup sun dried tomatoes, rehydrated and diced
• 1 calamansi juice
• Pinch of cumin
• Pinch of oregano

Gradually add this oil to form a paste mixture:

• Atsuete oil 

GREEN PESTO

In a food processor, pulse:

• 2-3 cloves garlic, roasted
• 1 stalk green onions, whole, roasted 
• 1 stalk lemongrass, white part, roasted
• A bunch of parsley, chopped (for color)

Gradually add this oil to form a paste mixture:

• Olive Oil

Season the fish with a drizzle of olive oil, salt and pepper and slather the paste on each side lightly while on the grill. 

Add more pesto just before serving with a drizzle of calamansi juice over. 

Great with toasted tortilla wraps or rice pilaf.