On my continuing journey to experiment with one of my favorite fish, aka redfish, I made this Pesto Cordon Bleu Redfish.
I’m a big fan of chicken cordon bleu, because who doesn’t love meat and cheese wrapped in more meat?? It’s a tasty and filling dish, but it can be a bit plain at times. In addition to my love of cordon bleu I also love pesto dishes! I was craving pesto and decided I wanted to combine these two dishes to make a pesto cordon bleu dish.
Again, I love redfish. The mild white flesh pairs itself well with many preparations. I decided I wanted to give it a try with a stuffed pesto cordon bleu preparation. I made a vertical slit in the redfish and stuffed it with ham and Swiss cheese. I topped it with pesto and panko crumbs and then baked it. It turned it delicious! I’m not saying people that don’t like cheese on fish are wrong, but they definitely aren’t right lol. I hope that you guys enjoy it as much as I did!
Pesto Cordon Bleu Stuffed Redfish
- 2 T lemon juice
- 1/2 C pine nuts
- 1 C spinach
- 1/2 C extra virgin olive oil
- 2 cloves garlic
- 1/2 C shredded parmesan
- 1 oz basil leaves
- Preheat oven to 350°F.
- In a food processor, pulse pesto ingredients until combined and to your desired consistency.
- Line a cookie sheet with aluminum foil and grease it (I used Pam).
- Cut a slit in your fish fillets like you would a po'boy sandwich (not all the way through).
- Season all sides of your fish with salt and pepper to taste.
- Stuff each of the fillets with: 2 slices of ham, 1.5 slices of swiss, and 1-2 T pesto.
- Roll up the fillet and secure with toothpicks.
- Drizzle top of rolled up fish fillets with remaining pesto.
- Generously sprinkle the tops of the toothpick secured fish with the panko.
- Sprinkle a bit of parmesan cheese over the panko mixture (1/4 to 1/2 T).
- Cook for ~20 min or until done.
- Switch the heat to high broil and carefully watch for ~2 min or until the panko becomes a golden brown.