Grilled Fish with Edamame Pesto
Chef Dominic Iannarelli
Splash Restaurant and Jethro’s BBQ
Des Moines, Iowa
With fresh basil abundant in summer, pesto is a seasonal sauce that is quick to make and goes with many dishes. Traditionally tossed with pasta, here it enhances grilled fish. Chef Dominic Iannarelli pumps up the color and texture of his pesto by blending the ingredients with edamame.
4 cups edamame, shelled
1 cup grated Parmesan cheese
1 cup chopped fresh basil
1 tbsp. chopped garlic
1½ tbsp. lemon juice
4 cups extra virgin olive oil
1½ tbsp. kosher salt
1 tsp. ground pepper
24 oz. fish fillets or steaks (salmon, halibut or other firm fish)
1. Cook edamame in simmering water until tender; cool.
2. In blender, combine edamame with Parmesan, basil, lemon juice and garlic; pulse until combined. Slowly add oil while blender is running; blend until pureed. Add salt and pepper and scoop into a container.
3. Meanwhile, preheat grill for cooking. Lightly brush fish with olive oil and grill until fish turns opaque.
4. To serve, plate fish and spoon pesto on top.
Photograph courtesy of The Soyfoods Council