Barbecued Cod with Parsley & Lemon Thyme Pesto
- 6 oz Parsley & Lemon Thyme Pesto w/Walnuts
- 1/2 cup Rosemary & Thyme Infused Oil
- 4 cod fillets, about 4 ounces each
- Heat your barbecue and brush the grill with infused oil. Rub the fish on both sides with the infused oil and place on the hot grill. Grill for 3 minutes and turn. Spread the cooked side of each fillet with a spoonful of the pesto and grill 3 minutes longer, or until the flesh is opaque all the way through. Serve, sauce side up.
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