Grilled Barramundi With Grilled Radishes And Radish Top Pesto Food

GRILLED BARRAMUNDI WITH GRILLED RADISHES AND RADISH TOP PESTO

Steps:

• Wash radishes well to remove any grit, and then cut the leaves away from the radishes themselves. I like to leave a bit of stem on each radish to make them easier to move around on the grill.
• Slice the radishes in half lengthwise (the flat surface will help them stay put on the grill).
• Add sliced radishes to a medium bowl. Strip the leaves from two sprigs of thyme and add the leaves to the radishes. Add 1 tsp. olive oil, 1/4 tsp. lemon juice, and salt and pepper to taste. Give the radishes a toss to coat them evenly in the dressing and set aside.
• Transfer radish leaves to the bowl of a food processor or blender. Add lemon juice, parmesan cheese, garlic, salt and pepper. Add olive oil one tablespoon at a time, pulsing well in between each addition, until pesto has reached your desired consistency. Depending on the amount of radish greens you have, you may not need all the oil, or you may need a little more. Set pesto aside.
• Pat barramundi down with a tea towel or paper towel to remove any excess moisture. Brush each side of the fish with olive oil and season generously with salt and pepper.
• Heat grill pan over medium-high heat until it's piping hot (you could also use your outdoor grill). Use a pastry brush to brush olive oil over the grill (you could also use tongs and a towel). Watch this "How to Grill Fish" video for a step-by-step demo!
• Place radishes on the hot grill. Let them cook for 3-4 minutes, then use tongs to flip them over and cook 3-4 minutes more until you have nice char marks on each side. Remove to a plate and set aside.
• Brush another layer of olive oil over the grill to prevent sticking. Lay barramundi down on grill and cook approximately 3 minutes until the edges have started to turn bright white. (Not sure what this should look like? Watch this video for a step-by-step!)
• Use a thin spatula to gently flip the barramundi over on the grill. Let cook another 3 minutes or so until barramundi is cooked through.
• Serve grilled barramundi with grilled radishes and top with a scoop of radish pesto.
• Serve with lemon wedges and give each piece of fish a nice squeeze of lemon juice to finish the dish.

GRILLED RADISHES

Steps:

• Preheat the grill for high heat.
• Place the radishes, garlic, butter, and ice cube on a double layer of aluminum foil large enough to wrap contents. Season with salt and pepper. Tightly seal foil around contents.
• Place foil packet on the grill, and cook 20 minutes, or until radishes are tender.

RADISH LEAF / RADISH TOP PESTO

Steps:

• Drop the first four ingredients (leaves, garlic, olive oil, lemon juice) to the bowl of your food processor and pulse to form a thick paste. Add more olive oil if necessary to bring to your desired consistency.
• Add the sugar, cheese, nuts, salt and pepper and pulse to combine. Adjust the salt and pepper to taste. If the pesto is still a bit bitter, add 1/2 tsp of sugar and pulse.
• Chill to combine flavors and use in your favorite pesto application.