1 garlic clove, peeled
1 ½ cups fresh basil leaves
½ cup fresh tarragon leaves
¼ cup pine nuts
Salt and freshly ground black pepper
½ cup – ¾ cup extra-virgin olive oil
½ cup grated Parmesan
4 oz. unsalted butter (soft)
4- small Red Potatoes (poached until tender, cooled)
2 Tbsp. Greek Yogurt
6 ea. Cherry tomatoes (sliced in half)
8 ea. Kalamata Olives (chopped)
1 Tbsp. Chopped Parsley
1 tsp. Fresh Lemon Juice
TT. Salt and Pepper
4- 5oz Grouper Filets
1 ea. Lemon
½ Tbsp. Fresh Ground Black Pepper
1 tsp. Kosher Salt
1 tsp. Olive Oil (not Extra Virgin)
1. In a food processor, add the crushed garlic, basil leaves, tarragon leaves, pine nuts, salt, and pepper. Pulse entire mass until well chopped. With the blender still running, slowly pour 1/2 cup of olive oil. The pesto should end up smooth. Add more oil to achieve a nice consistency. Transfer to a bowl and stir in 1/2 cup Parmesan. Combine half of the pesto with the soft butter. Whip until mixture is thick and emulsified. Using wax paper, form the thick pesto butter into a log. Roll the pesto butter into a log and chill until hard. The leftover plain pesto should be used for another purpose.
2. For the potato salad, dice the cooked potatoes into large pieces and combine with the remaining ingredients. Season with salt and pepper.
3. Season the grouper with lemon, salt, and black pepper. In a hot sauté pan, drizzle in a bit of oil and sear fish until properly cooked. Remove fish from pan and place on top of a portion of potato salad. Slice a ¼ inch of the pesto butter from the log and place onto the hot fish.