Ingredients

For the Caesar-style Kale Pesto:

• 2 bundles flat Tuscan kale or black kale, stemmed and coarsely chopped (5-6 cups, packed)
• Salt
• 1/2 cup extra virgin olive oil (EVOO)
• 1/3 cup freshly grated Pecorino cheese (2 small handfuls)
• 2 rounded teaspoons anchovy paste
• 2 large cloves garlic, grated or pasted
• 1/4 cup sliced almonds or pine nuts, toasted
• 1 teaspoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• Juice of 2 lemons, divided

For the fish:

• 4 whole fillets Branzino or red snapper
• For outdoor grill preparation, wooden fish boards, soaked
• Seafood seasoning

For the steak or chicken:

• 1/2 cup extra virgin olive oil (EVOO)
• 4 cloves garlic, crushed
• 3 - 4 sprigs of rosemary, coarsely chopped
• 2 - 3 spring onions or scallions, whites and greens, chopped
• 1 lemon, sliced
• 4 - 6 boneless steaks or chicken breasts
• Sea or Kosher salt and black pepper

Description

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