It’s hard to believe, but this is our last post from Down Under. This tour seems to have gone by rather quickly, or maybe it’s just me. I really enjoyed our adventures with Aussie cuisine and have a feeling a few of these recipes will stick around (especially the Pavlova) for years to come. However, before we get to the final recipe, I thought we’d play a little game of follow the leader.
You see it’s my turn to pick our next cooking around the world destination, but I’m feeling a bit indecisive. So I thought I’d leave it up to you to decide where we go next. You lead, we’ll follow. The poll will be open until next Sunday evening. So tell us, where should we go? Click your choice in the poll below.
Now on to our last Australian dish and we’re heading back to the barbie. This time we’re going with seafood and a recipe inspired by the Sydney Fish Market, a Grilled White Fish with Lemon Rocket Pesto. The original recipe called for the use of lemon myrtle, an ingredient I had never heard of before. So after consulting good ol’ Wikipedia, I learned that it’s a flowering plant and a well-known “bushwood” flavor. I then had to learn what “bushwood” meant…it traditionally relates to any food native to Australia.
The next thing we learned is that there was no chance of acquiring lemon myrtle in time to make this dish, and that’s where our improvisation came in to the recipe. While I know it’s not close to the same thing, we used lemon zest in place of the lemon myrtle in the pesto. (After also searching for lemon thyme to use as a substitute, but coming up empty-handed.) We were able to find the rest of the ingredients including arugula (rocket), garlic, macadamia nuts, olive oil and lemon juice.
The fish grilled for about three minutes a side and the lemons about five minutes per side. We topped our grilled tilapia with the pesto and served it with the caramelized lemons and fresh, sweet corn on the cob.
It was the perfect meal to serve al fresco. The fish was delicious with the pesto and the lemons were tangy, but sweet at the same time. Delicious! I also loved how quickly this recipe came together. It’s easily one we could put into our weeknight rotation. And if it’s not grilling season (Mike’s not a year-round outdoor griller.), it would work well on a grill pan as well.
The pesto was full of flavor. The arugula brings hints of pepper, the lemon was definitely prominent and the garlic was certainly not lost in the mix either. Mike and I both really enjoyed this dish. It was 4 spoons for me and 3 spoons for Mike. He would have preferred a little less garlic in his pesto.
The kids were a bit surprising. I figured this was a sure winner for Mr. N who not only likes fish, but loves pesto and lemons. However, for whatever reason, the combination of his favorites in this dish weren’t quite up to par. He thought it was just ok and came in with 2 spoons. As for Miss A, who usually turns up her nose at white fish dishes, she actually went to town on this one and ate every bite. I don’t think she’d request to have the meal on her own, but I know she’d eat it if we made it again, so we’ll say 3 spoons for her. (Always the rebel, she of course said it was 11 spoons despite Mr. N’s insistence that there is no 11 in our rating system.)
I hope you’ve enjoyed our tour through Australian cuisine as much as we did! Up next we have a stateside adventure and another contender in our French Toast Madness. Until then…I can’t wait to see where you all plan to lead us! Have a great week everyone.
Print this recipe: Grilled White Fish with Lemon Rocket Pesto