A Seafood Grill: Barbecued Cod with Walnut-Herb Pesto

August/September 1994
By Terri Pischoff Wuerthner 
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The recipes are designed to be easy, fast, and flexible and to leave room for the creativity of the barbecue cook.

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Barbecued Cod with Walnut-Herb Pesto
Serves 4

  • 1 3/4 cups coarsely chopped fresh parsley
  • 2 tablespoons finely chopped fresh oregano
  • 2 tablespoons finely chopped fresh mint
  • 1/2 cup plus 11/2 tablespoons olive oil
  • 1/2 cup chopped walnuts
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 3/4 cup freshly grated parmesan cheese
  • 4 cod fillets, about 4 ounces each
  1. Place all the ingredients except the cod and 11/2 tablespoons of the oil in a food processor or blender and process until smooth. Cover and refrigerate if made ahead.
  2. Heat the coals and brush the grill with oil. Rub the fish on both sides with the reserved olive oil and place on the hot grill. Grill for 3 minutes and turn. Spread the cooked side of each fillet with a spoonful of the walnut-herb sauce and grill 3 minutes longer, or until the flesh is opaque all the way through. Serve, sauce side up.
Click here for the original article, A Seafood Grill.
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