Grilled Perch And Pesto Pasta Salad
Grilled asparagus adds a light smoky, grassy flavour twist to traditional basil pesto. The fish cooks quickly so have all of the salad ingredients ready before you head out to the grill. Ingredients:
1 1/2 lbs (680 g) asparagus
1/2 cup (125 mL) olive oil, divided
Salt and freshly ground pepper
1/2 cup (125 mL) walnuts, divided
10 oz (285 g) curly short pasta, such as cappelletti, radiatore or fusilli
1 cup (250 mL) packed fresh basil leaves
1/2 small clove garlic
2 tbsp (30 mL) fresh lemon juice
1/4 cup (60 mL) freshly grated Parmesan cheese
1 lb (455g) perch fillets, about 8 to 12
6 cups (1.5 L) coarsely shredded romaine lettuce
2 radishes, thinly sliced (optional)
1 sweet yellow pepper, halved and cut into thin strips
4 lemon wedges
Directions:
Trim tough ends from asparagus. In a shallow dish, toss asparagus with 1 tbsp (15 mL) oil and salt and pepper. Chop 1/4 cup (60 mL) walnuts coarsely and place on a small piece of foil.
1 1/2 lbs (680 g) asparagus
1/2 cup (125 mL) olive oil, divided
Salt and freshly ground pepper
1/2 cup (125 mL) walnuts, divided
10 oz (285 g) curly short pasta, such as cappelletti, radiatore or fusilli
1 cup (250 mL) packed fresh basil leaves
1/2 small clove garlic
2 tbsp (30 mL) fresh lemon juice
1/4 cup (60 mL) freshly grated Parmesan cheese
1 lb (455g) perch fillets, about 8 to 12
6 cups (1.5 L) coarsely shredded romaine lettuce
2 radishes, thinly sliced (optional)
1 sweet yellow pepper, halved and cut into thin strips
4 lemon wedges
Directions:
Trim tough ends from asparagus. In a shallow dish, toss asparagus with 1 tbsp (15 mL) oil and salt and pepper. Chop 1/4 cup (60 mL) walnuts coarsely and place on a small piece of foil.
Grill asparagus, turning occasionally, for 5 minutes or until lightly charred. Place foil with walnuts on grill alongside asparagus and toast for 2 to 3 minutes. Return asparagus to dish and let cool.
Cook pasta in a large pot of boiling, salted water for 9 minutes or according to package directions, just until al dente. Drain and rinse under cold water to cool. Drain well.
Cut asparagus spears so tip ends are 4 inches (10 cm) long. Set aside for salad. Chop remaining ends in half to make just under 1 cup (250 mL). Chop a few tip pieces, if necessary, to make up the volume.
Transfer chopped ends to a food processor or high-speed blender. Add remaining untoasted walnuts, the basil and garlic, and pulse until finely chopped. Add lemon juice, then, with motor running, pour in remaining olive oil through hole in lid and purée until fairly smooth. Add more oil, as necessary, to make a just-pourable pesto. Season with 1/4 tsp (1 mL) each salt and pepper.
Set 3 tbsp (45 mL) pesto aside for fish (cover and refrigerate). Toss pasta and Parmesan with remaining pesto in a large bowl. Set aside. (Cover and refrigerate for up to 4 hours.)
Preheat barbecue to medium-high. Place heavy-duty foil or a reusable grilling sheet on a baking sheet; brush foil or sheet generously with oil. Arrange perch fillets, skin side down, on oiled foil or sheet, and brush tops with reserved pesto.
Slide foil or grilling sheet with fish onto grill. Close lid and grill for 4 to 5 minutes, without turning, or until perch is opaque and flakes easily with a fork. Slide sheet back onto baking sheet.
Add romaine to pasta and toss. Drizzle with more oil to moisten. Season with salt and pepper to taste. Divide among serving plates; top with asparagus, radishes, if using, and peppers. Use a thin spatula to lift fillets off the skin and foil. Stack perch fillets on salads and sprinkle with toasted walnuts. Serve with lemon wedges. Serves 4
Cook pasta in a large pot of boiling, salted water for 9 minutes or according to package directions, just until al dente. Drain and rinse under cold water to cool. Drain well.
Cut asparagus spears so tip ends are 4 inches (10 cm) long. Set aside for salad. Chop remaining ends in half to make just under 1 cup (250 mL). Chop a few tip pieces, if necessary, to make up the volume.
Transfer chopped ends to a food processor or high-speed blender. Add remaining untoasted walnuts, the basil and garlic, and pulse until finely chopped. Add lemon juice, then, with motor running, pour in remaining olive oil through hole in lid and purée until fairly smooth. Add more oil, as necessary, to make a just-pourable pesto. Season with 1/4 tsp (1 mL) each salt and pepper.
Set 3 tbsp (45 mL) pesto aside for fish (cover and refrigerate). Toss pasta and Parmesan with remaining pesto in a large bowl. Set aside. (Cover and refrigerate for up to 4 hours.)
Preheat barbecue to medium-high. Place heavy-duty foil or a reusable grilling sheet on a baking sheet; brush foil or sheet generously with oil. Arrange perch fillets, skin side down, on oiled foil or sheet, and brush tops with reserved pesto.
Slide foil or grilling sheet with fish onto grill. Close lid and grill for 4 to 5 minutes, without turning, or until perch is opaque and flakes easily with a fork. Slide sheet back onto baking sheet.
Add romaine to pasta and toss. Drizzle with more oil to moisten. Season with salt and pepper to taste. Divide among serving plates; top with asparagus, radishes, if using, and peppers. Use a thin spatula to lift fillets off the skin and foil. Stack perch fillets on salads and sprinkle with toasted walnuts. Serve with lemon wedges. Serves 4
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