My dear friend, Connie introduced me this to divine recipe - I believe Connie received this recipe from her dear friend, Hannah. Everything Connie touches is magic. Food and the ties they reveal are magic too.
How does one make wild Pacific Sockeye even better? Slather it in a green turf of crushed flat leaf parsley...my kind of turf and the freshest of surf.
4 ingredients and even the unrepentent landlubber will eat to the gills.
1 bunch of flat leaf parsley, stems discarded and roughly chopped
1/2 head of garlic, skinned, and finely minced
1/2 cup olive oil
1 tsp kosher salt
1 immaculately fresh sockeye fillet
1. Mix the first three ingredients together.
2. Spread a thin layer of olive oil in a dish and place fillet, skin side down and slosh around
3. Smother the orange flesh with the pesto and let rest from 20 min to 4 hours in the fridge.
5. When grill is ripping hot, slide the fillet on and close the lid.
6. Check flesh after 8 minutes and remove when the thickest part is still bright orange (medium rare)
7. The skin will be crisp and blackened...for those of delicate disposition, the skin can stay on the platter at service. For those with large ovaries, remove the skin immediately and eat it all before it softens.
***we served ours with brown rice (with butter and soy sauce) and a garden salad.
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