Tuesday, May 3, 2016

Grilled Cod with Parsley-Caper Pesto

LESLIE BUDEWITZ; I just turned in the manuscript that will become the fourth Food Lovers’ Village Mystery, to be published next spring by Midnight Ink. Part of the fun of writing “foodie fiction” is finding or creating the recipes, but not every recipe is successful, so out they go! Others are yummy, but the scene they were part of gets deleted, or as with this one, they get cut because the recipe section was getting to be longer than the mystery!

I found this Parsley-Caper Pesto in a copy of Eating Well magazine that a friend gave me, and thought it and the Roasted Tomato Pesto and Pesto Trapanese (cherry tomatoes, basil, almonds, garlic, and chiles) would be great additions to Fresca’s line of fresh sauces and pestos, sold only at the Merc in Jewel Bay. Alas, I ended up leaving it out of the book, but that’s no reason for you to suffer!

A small food processor – ours holds 2 cups – is perfect for making pesto. We served this with grilled cod, but it would be just as lovely with tilapia, halibut, or any firm white fish. Be sure to toast the nuts for extra flavor.

And congratulations to Peg Cochran on today's release of BERRY THE HATCHET, the 2d Cranberry Cove Mystery!

Grilled Cod with Parsley-Caper Pesto

2 cups fresh, flat leaf (Italian) parsley leaves
1/3 cup slivered almonds, toasted (see below)
1 teaspoon lemon zest
3 tablespoons fresh lemon juice
3 tablespoons capers, drained
1 clove garlic, sliced
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup olive oil

Place all ingredients except the olive oil in a food processor, and pulse to chop and combine. Scrape the sides of the bowl with a spatula. Add the olive oil, and process until well-combined, again scraping down the sides.

Makes about 1 cup. This will keep in the fridge 3-4 days.

Grill your fish and serve with a dollop of pesto, and a wedge of fresh lemon, if you like.

From the cover of GUILTY AS CINNAMON: 

Murder heats up Seattle’s Pike Place Market in the next Spice Shop mystery from the national bestselling author of Assault and Pepper.

Pepper Reece knows that fiery flavors are the spice of life. But when a customer dies of a chili overdose, she finds herself in hot pursuit of a murderer…

Leslie Budewitz is the author of the Food Lovers’ Village Mysteries and the Spice Shop Mysteries—and the first author to win Agatha Awards for both fiction and nonfiction. The president of Sisters in Crime, she lives in northwest Montana with her husband, a musician and doctor of natural medicine, and their cat Ruff, a cover model and avid bird-watcher.

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