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Saturday, October 11, 2008

Lemon Balm Pesto and Almond Crusted Cod

Okay, I know you are going to get sick of the pestos, but seriously, until winter comes, I have to keep thinking of ways to use my spices :o). I have a herb plant, called Lemon Balm. You use the plant for anything from drying and making teas, to tossing in salads. I thought, hey...lemon is great on fish, why not make a lemon balm pesto. So what I did was make the pesto, coat the fish in flour, then run it through this pesto, then roll in crushed almonds. BOY OH BOY, this was tasty. If you can't find lemon balm, you can use any fresh herb that goes great with fish.

1 large bunch of lemon balm
4 cloves of garlic
1/2 cup parmesan cheese
olive oil
1-2 cups crushed almonds
salt and pepper to taste
2 eggs

For the almonds, take all almonds and crush very finely in a food processor. Transfer to a flat bowl. For the pesto, in a food processor, combine the lemon balm, garlic and cheese and a pinch of the salt. Blend until finely chopped. Add the olive oil and make into a very thick sauce. Reserve about 1/2 cup of the pesto for topping off the fish. Then add the 2 eggs and blend again. This will act as the binding agent.

We used a wok to fry the fish up. You want to make sure you have enough oil in the wok, or pan to coat the fish when submerged. Take the fish and coat in flour, then coat in the pesto, then roll into the almonds. Add the fish to the pan and cook for about 7-9 minutes. Make sure the oil is very hot before you add the fish, otherwise the coating will get soggy. When the fish is done frying, add a dollop of the reserved pesto onto the top of it.