Grilled Dorado with Walnut and Parsley Pesto

1. 1

   Light a grill.

2. 2

   In a medium skillet, heat 1 tablespoon of the olive oil.

3. 3

   Add the sliced onion and cook over moderate heat, stirring occasionally, until golden brown, about 8 minutes.

4. 4

   In a food processor, puree the parsley leaves with 1/4 cup of the olive oil and scrape the puree into a medium bowl.

5. 5

   Add the walnuts and onion to the food processor bowl and process to a paste.

6. 6

   With the machine on, slowly add the remaining 1/4 cup of olive oil.

7. 7

   Stir the paste into the parsley puree and season with salt and pepper.

8. 8

   Brush the dorado fillets with olive oil and season with salt and pepper.

9. 9

   Grill the fish over a hot fire, skin side down, until the skin is crisp, about 2 minutes.

10. 10

    Turn the fillets and grill until just cooked through, about 3 minutes longer.

11. 11

    Transfer the fillets to plates.

12. 12

    Spread the walnut-parsley pesto over the fish.

13. 13

    Top with the olives and preserved lemon and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.