Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Clove garlic |
| 1 cup | Loosely packed cilantro leaves |
| 5 tablespoons | Olive oil |
| \N \N | Juice of one lime |
| \N \N | Salt and freshly ground pepper to taste |
| 2 pounds | Salmon fillet; skin on |
| 1 large | Ripe tomato; seeded and chopped |
preheat oven to 400° F. Place the garlic, cilantro, 2 tablespoons of the olive oil, the lime juice, salt, and pepper in a blender or a food processor. Process until creamy. Brush a baking pan or sheet with the remaining oil and place the salmon in it. Spread the cilantro mixture on the salmon, scatter the tomato over it, and sprinkle with a little more salt and pepper. Bake, uncovered, until the salmon is done (peek in between the layers of flesh with a thin-bladed knife), 12 to 15 minutes. Serve immediately.
NOTES : Alternative fish for this recipe: Because this pesto is strong flavored, I'd prepare this with only with strong-flavored fish, such as bluefish, bonito, mackerel or pompano. Recipe by: Fish, Complete Guide to Buying and Cooking/Mark Bittman Posted to EAT-L Digest by Terry Pogue <tpogue@...> on Dec 25, 1997