Grilled Potatoes With Jalapeño Pesto Recipes

BASIL PESTO GRILLED POTATOES IN FOIL

Steps:

• Preheat an outdoor grill to medium-high.
• Cut four 12 x 12 pieces of foil and set aside.
• In a mixing bowl, combine prepared potatoes, basil pesto, garlic, salt and pepper; mix well.
• Evenly divide the potatoes between foil sheets. Fold all sides of the foil over the potatoes and seal closed.
• Transfer your foils to the grill and cook for 20 to 25 minutes, or until potatoes are tender, turning over once. To check for doneness, pierce the foil packets with a fork to check if your potatoes need longer to cook.
• Remove the foil packets from the grill and open them up, carefully, away from your face.
• Sprinkle with parsley or basil, if desired, and serve.
• Preheat oven to 425°F.
• Assemble your potato packets and place them on a large baking sheet.
• Cook for 17 to 20 minutes, or until tender.
• Remove from the oven and garnish.
• Assemble your foil packets.
• Place them on top of the coals - not in the flames. Cook for 20-25 minutes or until tender, turning over once
• Using tongs, carefully remove your foil packets from the coals, garnish, and serve.

PACIFIC PESTO GRILLED HALIBUT

Steps:

• Preheat broiler. In a food processor or blender, combine the cilantro, garlic, lime zest and juice, jalapeño, and soy sauce. Blend until mixed. With processor or blender running, gradually pour in the oil and process until thickened.
• Place the fish steaks on a greased broiler pan. Brush top of each steak with the sauce. Coat the potatoes with remaining sauce; place in broiler pan with the fish.
• Broil about 10 minutes, or until fish flakes with a fork.