Branzino with Asparagus Pesto
We had Branzino with Asparagus Pesto. I served that up with a very simple Farro Salad on the side.
John grilled the fish on planks, which we soaked first.
Preheat a grill to medium to medium-high heat.
In a food processor, combine the asparagus, pistachios, garlic, herbs, pecorino, lemon zest, lemon juice, and salt and pepper. Pulse until finely chopped. Stream in enough EVOO to make a pesto-like sauce and pulse until combined.
Season the fish with seafood seasoning (or a little sea salt). Slather the pesto all over the fish. Drizzle a little EVOO down over the top so the pesto doesn’t get too dry. Put on planks and grill (with the lid closed) until the fish is opaque, 15 to 20 minutes. When the fish comes off, squeeze the juice of the other lemon down over the top of the whole thing.