{"id":2289,"date":"2013-10-16T16:43:48","date_gmt":"2013-10-16T22:43:48","guid":{"rendered":"http:\/\/www.loscabosguide.com\/blog\/?p=2289"},"modified":"2013-10-22T16:54:14","modified_gmt":"2013-10-22T22:54:14","slug":"grilled-dorado-with-walnut-and-parsley-pesto","status":"publish","type":"post","link":"https:\/\/www.loscabosguide.com\/blog\/2013\/10\/grilled-dorado-with-walnut-and-parsley-pesto\/","title":{"rendered":"Grilled Dorado with Walnut and Parsley Pesto"},"content":{"rendered":"
\"JC's<\/a>

JC’s Sportfishing<\/p><\/div>\n

From The Admirals Kitchen
\nGrilled Dorado with Walnut and Parsley Pesto<\/strong><\/p>\n

Ingredients<\/strong><\/p>\n

    \n
  1. 1\/2 cup plus 1 tablespoon extra-virgin olive oil, plus more for brushing<\/li>\n
  2. \u00a01\/2 medium Spanish onion, thinly sliced<\/li>\n
  3. \u00a01 cup packed flat-leaf parsley leaves<\/li>\n
  4. \u00a01 cup walnuts, lightly toasted<\/li>\n
  5. Kosher salt and freshly ground pepper<\/li>\n
  6. \u00a0Six 6-to-7 ounce dorado, pompano, Spanish mackerel or sea bass fillets, with skin<\/li>\n
  7. 1\/3 cup Picholine or green Greek or Spanish olives, pitted and chopped<\/li>\n
  8. 1 tablespoon minced preserved lemon (optional, see note)<\/li>\n<\/ol>\n

    Cooking<\/strong><\/p>\n

      \n
    1. Light a grill. In a medium skillet, heat 1 tablespoon of the olive oil. Add the sliced onion and cook over moderate heat, stirring occasionally, until golden brown, about 8 minutes.<\/li>\n
    2. \u00a0In a food processor, puree the parsley leaves with 1\/4 cup of the olive oil and scrape the puree into a medium bowl. Add the walnuts and onion to the food processor bowl and process to a paste. With the machine on, slowly add the remaining 1\/4 cup of olive oil. Stir the paste into the parsley puree and season with salt and pepper.<\/li>\n
    3. \u00a0Brush the dorado fillets with olive oil and season with salt and pepper. Grill the fish over a hot fire, skin side down, until the skin is crisp, about 2 minutes. Turn the fillets and grill until just cooked through, about 3 minutes longer. Transfer the fillets to plates. Spread the walnut-parsley pesto over the fish. Top with the olives and preserved lemon and serve.<\/li>\n<\/ol>\n

      ——————<\/p>\n

      JC’s Sportfishing Cabo San Lucas<\/strong>
      \nEmail:       jcsport@caboguide.zzn.com<\/a>
      \nWebsite:       http:\/\/www.jcsportfishing.com<\/a>
      \nDialing from U.S.\/CAN 011 52 1 624-147-5821 | Office\/Home 011 52 624-0143-1267
      \nDialing Locally: 044-624-147-5821 | Dialing Locally: Office\/Home 143-1267<\/p>\n","protected":false},"excerpt":{"rendered":"

      From The Admirals Kitchen Grilled Dorado with Walnut and Parsley Pesto Ingredients 1\/2 cup plus 1 tablespoon extra-virgin olive oil, plus more for brushing \u00a01\/2 medium Spanish onion, thinly sliced \u00a01 cup packed flat-leaf parsley leaves \u00a01 cup walnuts, lightly toasted Kosher salt and freshly ground pepper \u00a0Six 6-to-7 ounce dorado, pompano, Spanish mackerel or […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[649,650],"tags":[695,573,687,698,691,646,697,696],"_links":{"self":[{"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/posts\/2289"}],"collection":[{"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/comments?post=2289"}],"version-history":[{"count":4,"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/posts\/2289\/revisions"}],"predecessor-version":[{"id":2293,"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/posts\/2289\/revisions\/2293"}],"wp:attachment":[{"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/media?parent=2289"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/categories?post=2289"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/tags?post=2289"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}