Preparation:
Peel rind from lemon being careful not to cut off any pith.
Squeeze
juice from lemon. In a blender combine rind, juice, thyme,
parsley,
olive oil, and pine nuts and blend until creamy.
In a nonstick skillet heat peanut oil over moderately high heat
until hot. Add dorade and sear on both sides until just done.
Drizzle pesto on serving platter and top with dorade. |
