• Barramundi with Nasturtium Pesto

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    Barramundi with Nasturtium Pesto
    Prep: 20 min Cook: 20 min Servings: 2
    by BearNakedBaker
    125 recipes
    We love GOOD pesto in this house. Just before the killer freeze this week, I picked Nasturtium flowers to make some fresh pesto....and fresh Zucchini from market will be the "ribbon" on the gift... Dinner is served..... YUMMY!


    • 2 barramundi fillets or cutlets (6 0z. each)
    • 2 tablespoons olive oil
    • sea salt and lemon pepper
    • Nasturtium Pesto:
    • 2 cups nasturtium flowers and leaves
    • 1 tbsp diced shallot
    • 1 clove garlic minced
    • 1/2 cup toasted walnuts
    • 1/3 cup olive oil
    • Season with sea salt and fresh ground pepper
    • Zucchini Ribbons:
    • 1 yellow 1 green... medium zucchini
    • 1 tablespoon butter, cut into small pieces
    • OR
    • 1 tablespoon olive oil
    • 2 tablespoons grated Romano cheese
    • 1 tablespoons fresh basil leaves, sliced thin
    • red pepper flakes (to taste)


    1. FISH:
    2. Brush fish on both sides with olive oil and season to taste with salt and pepper. Grill until fish is cooked through and flakes when pricked with fork, about 5 minutes per side depending on thickness of fish
    3. PESTO:
    4. Process all ingredients together.
    5. Please play with the amounts of ingredients here to get a flavor and texture that you're happy with. Flower leaves give a peppery flavor already....
    6. Zucchini Ribbons Directions
    7. Bring pot of water to boil.
    8. Mean-while, with vegetable peeler-slice zucchini lengthwise into ribbons. Add zucchini to boiling water; cook until tender, 30-60 seconds.
    9. Drain and transfer zucchini to serving bowl.
    10. Add butter, (OR) oil, Romano, basil, and red pepper flakes; gently toss until butter is melted and zucchini are coated.

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