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Preparation time
5 minutes
Total time:
20 minutes
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Ingredients
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340 g (12 oz.) whitefish, Fruits de mer du Québec brand
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30 mL (2 tbsp.) pesto
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1 tomato, sliced
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1/2 mozzarella di bufala, sliced
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salt and pepper, to taste
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45 mL (3 tbsp.) olive oil
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60 mL (1/4 cup) your choice of fresh herbs
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30 mL (2 tbsp.) pine nuts
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15 mL (1 tbsp.) lemon zest
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Directions
- Preheat barbecue to medium-high.
- Place fish on a sheet of aluminium foil; then brush with pesto. Alternate tomato and mozzarella di bufala slices on the fish and season.
- Use a second sheet of aluminium foil to seal up the fish, tomato and cheese. Cook on the barbecue for 10 to 15 minutes, depending on the thickness of the fish.
- In a small bowl, combine olive oil, fresh herbs, pine nuts and lemon zest.
- Transfer cooked fish to a serving dish; then pour the herb and oil mixture over top.
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