Yield: 4 Servings
Measure | Ingredient |
---|---|
10 \N | Mature Mammoth basil leaves (Fresh) |
1½ pounds | Bluefish |
4 tablespoons | Pesto |
Heat outdoor grill. Soak the Mammoth basil leaves in water. Slice the bluefish into strips 2 inches wide, making 8 slices. Spread pesto on each slice of fish. Wrap each slice in a Mammoth basil leaf, securing with a toothpick or wooden skewer. Place the wrapped fish on the hot grill over glowing coals, 6 inches from the heat. Cover the grill and cook for 5 minutes on each side.
From: The Cook's Garden catalog - Spring/Summer 1993 (page 2)