Preparation:
Heat outdoor grill. Soak the Mammoth basil leaves in water.
Slice the bluefish into strips 2 inches wide, making 8 slices. Spread pesto on each slice of fish.
Wrap each slice in a Mammoth basil leaf, securing with a toothpick or wooden skewer.
Place the wrapped fish on the hot grill over glowing coals, 6 inches from the heat.
Cover the grill and cook for 5 minutes on each side. |
