On Valentine's day you need something quick - no toiling over a hot stove. There's plenty else to tend your handiwork to.
Fresh fish is delicious and quick, but the best can be pricey. On this occasion, no expense should be spared, especially if you are eating in - which is going to be less expensive than eating out, no matter what. So if you're eating in, go for really nice fresh, thick fillets like halibut, or sea bass, or even tuna. You'll see how delicious and simply elegant, good fish on a bed of pesto can be.
1/4 cup orange ginger pesto
1 Tbsp canola oil
Heat oil in a non-stick skillet until just smoking. Salt the fillets lightly on both sides. Slip the fish fillets, skin-side up into the pan. Let fillets set for 2-3 minutes without moving. Gently nudge the fillets to see if they budge. Do not force them if they remain sticking to the skillet. When they are well browned, thook's not:ey will lift off, coaxed by a spatula. When they release, flip the filets and cook the other side another 5 minutes or so, just until cooked through.
Distribute the pesto evenly among four plates, swirling the pesto into a bed for the fish. Place a fillet on each pesto bed, skin-side down. Serve with lemon and/or orange slices. Serves two.
And don't forget the roses .
Cook's note: Orange ginger pesto is a really nice, but any pesto you have will work just fine, so don't fret - use whatever pesto you've got.
This is a really quick dish to pull together, so pair it with something fast - like Cauliflower Jalfrezi, which can be made earlier or even the day before, and reheated. If reheating, just keep the cauliflower on the crunchy side so it still has a crunch once reheated. This type of Indian dish is a perfect pair because it only gets better the day after.
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