Cashew Pesto Steelhead with Heirloom Tomatoes
Tomatoes from the local Farmer’s Market, enjoy this easy Cashew Pesto Steelhead with Heirloom Tomatoes recipe, delicious served hot off the grill!
Friends, today we’re praying for Florida, Houston, the Oregon fires, and remember the victims of 9/11! What a summer we’ve had; one we’ll never forget. (Last week we enjoyed this Cashew Pesto Steelhead with Heirloom Tomatoes … but we ate inside!)
We’ve been trying not to let the smoke get us down! A good attitude is truly important, especially when you feel like you have cabin fever! Since we’re 5 people hunkered down in our tiny house, waiting for clear skies … how we treat each one there is so important.
Patience is not simply the ability to wait – it’s how we behave while we’re waiting. -Joyce Meyer
Yesterday we had a window period of sunshine, so we opened wide the doors and aired out the house with a whole new perspective. Amazing what clean air and blue skies will do for the soul :)
Local Farmer’s Markets are also on our mid-week agenda to visit here in Bend. I must say, we are missing our garden tomatoes back home, so now we love supporting the local farmers!
Cashew Pesto Steelhead with Heirloom Tomatoes
This time on the menu, Cashew Pesto Steelhead with Heirloom Tomatoes! The perfect end-of-summer recipe to get on the grill, and to enjoy with a giant salad.
Easy to prepare on foil, and cook on the grill!
When cooking steelhead, the timing all depends on the thickness of the filet. Use the back of a spatula method to see if fish is done. Press on the fish using the back of a spatula. If fish is firm, then it is done. If it is spongy, you need to keep cooking it.
ENJOY!
Get the Recipe:
Cashew Pesto on Steelhead with Heirloom Tomato
Ingredients
- 2-2.5 pound steelhead filet, we buy at Costco
- 2 medium heirloom tomatoes
- 1/2 cup finely ground cashews
- 1/4 plus 1 Tbsp. olive oil
- 1 large bunch fresh basil
- 1 tsp. pepper
- 1 tsp. salt
- 2 tsp. honey
- 3 tsp. garlic
- 3 tsp. lemon juice
Instructions
- Wash and dry steelhead. Layer two sheets of foil together, large enough for the steelhead fillet, and fold up the sides. Place fillet on foil.
- To make the pesto, in a food processor, combine basil, olive oil, garlic, salt, pepper, honey, and lemon. Process until smooth. Add in finely ground cashews and continue to blend until smooth.
- Spread pesto evenly on fish. Slice tomatoes and place on top.
- Barbecue or bake in oven. Cooking time will depend on thickness of fillet. Use the back of a spatula method to see if fish is done. (Press on the fish using the back of a spatula. If fish is firm, then it is done. If it is spongy, you need to keep cooking it.)
Other recipes that would work great with steelhead: Mustard Salmon Sheet Pan Dinner [Foodie Crush], Salmon Spring Rolls [RE], Oven Baked Salmon Recipe with Parmesan Baked Crust [Spicy Perspective], Salmon Quinoa & Kale Salad [Foodness Gracious], and Pan Seared Lemon Thyme Wild Salmon [RE].
Yum. sounds really good! I’m so glad that by the time we came home, the smoky skies here (from the gorge fire) were gone. I wasn’t looking forward to leaving smoky skies only to come home to smoky skies. Glad we got a few clear days to enjoy the outdoors in SR…didn’t get to see or do some things we normally would but that’s okay.
It’s clear here now, come back :)