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43 Pioneer Street
Cooperstown, NY

(607)547-5014

Take-out, Carry out, Market, Catering, Fresh Fish, House-made Soup Specials, Daily Chef’s Choice Sandwiches, Lobster Rolls Every Friday, Seasonal Salads and Sides, Meat, Fish, and Vegetarian Entrees, Picnics, Casseroles, Frozen Entrees, Desserts, Snacks, Gift Baskets, Hostess Gifts

Grilled Mahi Mahi, Garlic Scape Pesto

Grilled Mahi Mahi, Garlic Scape Pesto
 
Ingredients:
1/4 cup pine nuts
3/4 cup coarsely chopped garlic scapes*
Juice and zest of 1/2 lemon
1/2 teaspoon salt
A few generous grinds of black pepper
1/2 cup extra virgin olive oil
1/4 cup grated Parmigiano Reggiano cheese
*Or use half scapes and half herbs such as basil, dill and chervil
(4) 6-ounce mahi-mahi fillets (each about 1 inch thick)
1 tablespoon olive oil
3 tablespoons Jamaican jerk seasoning
 
To make the Pesto:
In a small, dry pan set over very low heat, lightly toast the pine nuts, stirring or tossing occasionally until just beginning to brown, about 2-3 minutes. Remove from the heat and let cool for a few minutes.
Combine the scapes, pine nuts, lemon juice and zest, salt, and pepper in the bowl of a food processor fitted with the blade attachment. Pulse about 20 times, until fairly well combined. Pour in the olive oil slowly through the feed tube while the motor is running. When the oil is incorporated, transfer the pesto to a bowl and stir in the grated cheese. If you plan to freeze the pesto, wait to add the cheese until after you've defrosted it.
 
Oil grill rack. Prepare barbecue (medium-high heat).
Brush fish with 1 tablespoon oil. Spread seasoning in dish. Dredge fish in seasoning, turning to coat. Grill fish until just opaque in center, about 4 minutes per side. Serve with a dollop of pesto and drizzle with extra olive oil if desired.